IT202100015788A1 - REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH - Google Patents
REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH Download PDFInfo
- Publication number
- IT202100015788A1 IT202100015788A1 IT102021000015788A IT202100015788A IT202100015788A1 IT 202100015788 A1 IT202100015788 A1 IT 202100015788A1 IT 102021000015788 A IT102021000015788 A IT 102021000015788A IT 202100015788 A IT202100015788 A IT 202100015788A IT 202100015788 A1 IT202100015788 A1 IT 202100015788A1
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- Prior art keywords
- dough
- pizza
- refreshment
- flour
- percentage
- Prior art date
Links
- 235000013550 pizza Nutrition 0.000 title claims description 37
- 235000013312 flour Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 206010042674 Swelling Diseases 0.000 description 5
- 230000008961 swelling Effects 0.000 description 5
- 235000019621 digestibility Nutrition 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 230000003466 anti-cipated effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000010462 extra virgin olive oil Substances 0.000 description 1
- 235000021010 extra-virgin olive oil Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
D E S C R I Z I O N E DESCRIPTION
del brevetto per Invenzione Industriale dal titolo: of the patent for Industrial Invention entitled:
?RINFRESCO PER UN IMPASTO PER PIZZA, IMPASTO PER PIZZA COMPRENDENTE DETTO RINFRESCO E PIZZA COMPRENDENTE DETTO IMPASTO? ?REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH?
La presente invenzione ? relativa ad un rinfresco per un impasto per pizza, ad un impasto per pizza comprendente detto rinfresco e ad una pizza comprendente detto impasto. The present invention ? relating to a refreshment for a pizza dough, to a pizza dough comprising said refreshment and to a pizza comprising said dough.
La pizza ? un prodotto gastronomico salato che consiste in un impasto a base di farina che viene spianato, condito tipicamente con pomodoro e altri ingredienti, e infine cotto in forno. Pizza ? a savory gastronomic product which consists of a flour-based dough which is flattened, typically seasoned with tomato and other ingredients, and finally cooked in the oven.
Attualmente l?impasto della pizza viene ottenuto sostanzialmente mediante due principali tecniche: la tecnica diretta e la tecnica indiretta. Currently, the pizza dough is substantially obtained using two main techniques: the direct technique and the indirect technique.
La tecnica diretta prevede di impastare tutti gli ingredienti che compongono l?impasto in un?unica soluzione, di attendere i tempi di lievitazione e, infine, di procedere alla stesura e alla farcitura. The direct technique involves mixing all the ingredients that make up the dough in a single solution, waiting for the leavening times and finally proceeding with the spreading and filling.
La tecnica indiretta prevede di preparare un preimpasto (solitamente chiamato biga) con primi ingredienti, lasciarlo fermentare e poi aggiungere al pre-impasto secondi ingredienti e impastare nuovamente. I secondi ingredienti vengono solitamente identificati con il termine ?rinfresco?. The indirect technique involves preparing a pre-dough (usually called biga) with the first ingredients, letting it ferment and then adding the second ingredients to the pre-dough and kneading again. The second ingredients are usually identified with the term ?refreshments?.
Solitamente, nei ristoranti e nelle pizzerie viene impiegata la tecnica indiretta perch? conferisce all?impasto finale una migliore digeribilit?, una conservazione a lunga durata ed un sapore pi? equilibrato. Usually, the indirect technique is used in restaurants and pizzerias. gives the final dough better digestibility, long-lasting preservation and a more flavourful flavour. balanced.
Nell?ambito della tecnica indiretta, si ha l?esigenza di ottenere un impasto per pizza che sia in grado di migliorare la qualit? della pizza, soprattutto in termini di digeribilit? e croccantezza. In the context of the indirect technique, there is a need to obtain a pizza dough that is able to improve the quality of the pizza. of pizza, especially in terms of digestibility? and crunchiness.
In accordo con tali scopi la presente invenzione ? relativa ad un rinfresco per un impasto per pizza comprendente farina, acqua, olio e sale; la percentuale di acqua rispetto alla quantit? di farina essendo inferiore al 45% e la percentuale di olio essendo compresa tra il 4% ed il 7% rispetto alla quantit? di farina. In accordance with these purposes, the present invention ? relating to a refresher for a pizza dough comprising flour, water, oil and salt; the percentage of water compared to the quantity? of flour being less than 45% and the percentage of oil being between 4% and 7% with respect to the quantity? made with flour.
Grazie alla contenuta quantit? di acqua e alla quantit? di olio impiegata, il rinfresco ? in grado di migliorare le caratteristiche dell?impasto per pizza. Il rinfresco secondo la presente invenzione ? povero d?acqua rispetto ai rinfreschi dell?arte nota (i quali prevedono percentuali di acqua superiori al 49% rispetto alla quantit? di farina impiegata per il rinfresco) ed ? ricco d?olio rispetto ai rinfreschi dell?arte nota (i quali prevedono percentuali di olio inferiori al 2%). Thanks to the contained quantity? of water and the quantity? of oil used, the refreshment ? able to improve the characteristics of the pizza dough. The refreshment according to the present invention ? poor in water compared to refreshments of the prior art (which provide for percentages of water higher than 49% compared to the amount of flour used for refreshments) and is? rich in oil compared to refreshments of the known art (which provide for percentages of oil lower than 2%).
La pizza ottenuta con l?impasto comprendente il rinfresco secondo la presente invenzione, infatti, ? caratterizzata da un bordo croccante provvisto di una pluralit? di rigonfiamenti cavi e privi di mollica. La croccantezza si conserva bene nel tempo e persiste anche quando la pizza si ? raffreddata. The pizza obtained with the dough comprising the refreshments according to the present invention, in fact, is characterized by a crisp edge provided with a plurality? of hollow, crumb-free swellings. The crunchiness keeps well over time and persists even when the pizza is frozen. cooled down.
Ci? consente l?impiego di tradizionali cartoni da pizza da asporto senza correre il rischio che l?ambiente umido creato dal cartone per pizza determini il collasso dei rigonfiamenti o una perdita di croccantezza. There? allows the use of traditional take-away pizza boxes without running the risk that the humid environment created by the pizza box causes the collapse of the bulges or a loss of crunchiness.
Secondo una forma preferita di attuazione, il rinfresco comprende acqua in percentuale inferiore al 43% rispetto alla quantit? di farina. Ci? consente di migliorare ancor di pi? le caratteristiche di croccantezza e digeribilit?. According to a preferred embodiment, the refreshment comprises water in a percentage lower than 43% with respect to the quantity? made with flour. There? allows you to improve even more? the characteristics of crunchiness and digestibility.
Secondo una forma preferita di attuazione, il rinfresco comprende sale in una percentuale compresa tra 1,7% e 2% rispetto alla quantit? di farina. According to a preferred embodiment, the refreshment comprises salt in a percentage comprised between 1.7% and 2% with respect to the quantity? made with flour.
Grazie alla contenuta quantit? di sale impiegata per il rinfresco (i rinfreschi dell?arte nota prevedono percentuali di sale superiori al 2,5% rispetto alla quantit? di farina), il bordo della pizza risulta ricco di rigonfiamenti cavi. La contenuta quantit? di sale, infatti, favorisce l?attivit? dei lieviti contenuti nel pre-impasto a cui verr? aggiunto il rinfresco o contenuti nel rinfresco stesso. Thanks to the contained quantity? of salt used for the refreshment (the refreshments of the prior art provide for percentages of salt greater than 2.5% with respect to the quantity of flour), the edge of the pizza is full of hollow swellings. The contained quantity? of salt, in fact, favors the activity? of the yeasts contained in the pre-dough to which it will come? added to the refreshment or contained in the refreshment itself.
Secondo una forma preferita di attuazione, il rinfresco comprende lievito, preferibilmente lievito di birra, in una percentuale compresa tra 0,2% e 0,3% rispetto alla quantit? di farina. Grazie alla presenza di lievito nel rinfresco il bordo della pizza risulta ancor pi? ricco di rigonfiamenti cavi. I rinfreschi dell?arte nota prevedono percentuali di lievito nulle o al massimo pari allo 0,1% rispetto alla quantit? di farina According to a preferred embodiment, the refreshment comprises yeast, preferably brewer's yeast, in a percentage ranging from 0.2% to 0.3% with respect to the quantity made with flour. Thanks to the presence of yeast in the refreshment, the edge of the pizza is even more? full of hollow swellings. The refreshments of the known art provide zero percentages of yeast or at most equal to 0.1% with respect to the quantity? made with flour
Secondo una forma preferita di attuazione, il rinfresco comprende latte in una percentuale compresa tra il 4% ed il 7% rispetto alla quantit? di farina. According to a preferred embodiment, the refreshment comprises milk in a percentage comprised between 4% and 7% with respect to the quantity? made with flour.
In questo modo, la pizza ha una croccantezza leggera e non risulta troppo dura. In this way, the pizza has a light crunchiness and is not too hard.
? inoltre uno scopo della presente invenzione quello di ottenere un impasto per pizza che, come gi? anticipato, sia in grado di migliorare la qualit? della pizza. ? moreover, an object of the present invention is to obtain a dough for pizza which, as already anticipated, is able to improve the quality? of the pizza.
In accordo con tali scopi, la presente invenzione ? relativa ad un impasto per pizza comprendente: In accordance with these purposes, the present invention ? relating to a pizza dough comprising:
? un pre-impasto lievitato; ? a leavened pre-dough;
? il rinfresco sopra descritto. ? the refreshment described above.
Preferibilmente, il pre-impasto comprende farina, acqua e lievito. In particolare, il pre-impasto comprende acqua in una percentuale compresa tra 44% e 50% rispetto alla quantit? di farina impiegata per il pre-impasto e lievito in una percentuale compresa tra 10% e 12% rispetto alla quantit? di farina impiegata per il pre-impasto. Preferably, the pre-dough comprises flour, water and yeast. In particular, the pre-dough comprises water in a percentage between 44% and 50% with respect to the quantity of flour used for the pre-dough and yeast in a percentage between 10% and 12% compared to the quantity? of flour used for the pre-dough.
? inoltre uno scopo della presente invenzione quello di realizzare una pizza di alta qualit? come rivendicato nella rivendicazione 10. ? moreover, an object of the present invention is to make a high quality pizza? as claimed in claim 10.
Ulteriori caratteristiche e vantaggi della presente invenzione appariranno chiari dalla descrizione che segue di un suo esempio non limitativo di attuazione, con riferimento alle figure dei disegni annessi, in cui: Further characteristics and advantages of the present invention will become clear from the following description of a non-limiting embodiment thereof, with reference to the figures of the accompanying drawings, in which:
? la figura 1 ? una rappresentazione schematica della composizione dell?impasto per pizza secondo la presente invenzione; ? figure 1 ? a schematic representation of the composition of the pizza dough according to the present invention;
? la figura 2 ? una rappresentazione schematica in sezione, di una pizza comprendente l?impasto secondo la presente invenzione. ? figure 2 ? a schematic sectional representation of a pizza comprising the dough according to the present invention.
In figura 1 ? rappresentato un impasto per pizza 1 ottenuto impastando un pre-impasto 2 gi? lievitato con un rinfresco 3. In figure 1 ? represented a dough for pizza 1 obtained by mixing a pre-dough 2 already? leavened with refreshments 3.
Il pre-impasto 2 nel settore della panificazione ? comunemente definito ?biga? ed ? la base per la preparazione degli impasti per pizza con il metodo indiretto. The pre-dough 2 in the bakery sector? commonly referred to as ?biga? and ? the basis for the preparation of pizza dough with the indirect method.
Il pre-impasto 2 comprende diversi ingredienti tra cui farina, acqua e lievito. In particolare, il pre-impasto 2 ? particolarmente asciutto e comprende acqua in una percentuale compresa tra 44% e 50% rispetto alla quantit? di farina impiegata per il pre-impasto 2 e lievito in una percentuale compresa tra 10% e 12% rispetto alla quantit? di farina impiegata per il pre-impasto. Pre-dough 2 includes several ingredients including flour, water and yeast. In particular, the pre-dough 2 ? particularly dry and includes water in a percentage between 44% and 50% with respect to the quantity? of flour used for the pre-dough 2 and yeast in a percentage between 10% and 12% with respect to the quantity? of flour used for the pre-dough.
Gli ingredienti del pre-impasto 2 vengono impastati con tempi di miscelazione abbastanza brevi (circa 2 minuti). Il pre-impasto 2 cos? ottenuto viene lasciato riposare e fermentare per un periodo variabile da 10 a 48 ore. The ingredients of pre-dough 2 are mixed with fairly short mixing times (about 2 minutes). The pre-dough 2 cos? obtained is left to rest and ferment for a period ranging from 10 to 48 hours.
Al pre-impasto 2 lievitato viene aggiunto il rinfresco 3. Il tutto viene impastato opportunamente in modo da ottenere l?impasto 1 finale. Refreshment 3 is added to the leavened pre-dough 2. Everything is suitably mixed so as to obtain the final dough 1.
L?impasto 1 viene fatto riposare per almeno 30 minuti a temperatura ambiente e poi viene lasciato maturare per almeno 24 ore ad una temperatura controllata, preferibilmente al di sotto dei 10? C. The dough 1 is left to rest for at least 30 minutes at room temperature and then left to mature for at least 24 hours at a controlled temperature, preferably below 10? c.
Il rinfresco 3 aggiunto al pre-impasto 2 comprende ingredienti selezionati nel gruppo comprendente farina, acqua, sale, olio, lievito e opzionalmente latte. The refreshment 3 added to the pre-dough 2 comprises ingredients selected from the group comprising flour, water, salt, oil, yeast and optionally milk.
In particolare, il rinfresco 3 comprende acqua in una percentuale inferiore al 45% rispetto alla quantit? di farina utilizzata per il rinfresco 3. In particular, the refreshment 3 comprises water in a percentage lower than 45% with respect to the quantity? of flour used for refreshments 3.
Preferibilmente, la percentuale di acqua contenuta nel rinfresco ? inferiore al 43%. Preferably, the percentage of water contained in the refreshment? less than 43%.
Il rinfresco comprende inoltre olio in una percentuale compresa tra il 4% ed il 7% rispetto alla quantit? di farina utilizzata per il rinfresco 3 e sale in una percentuale compresa tra 1,7% e 2% rispetto alla quantit? di farina utilizzata per il rinfresco 3. Preferibilmente, l?olio impiegato ? olio extravergine di oliva. The refreshment also includes oil in a percentage between 4% and 7% with respect to the quantity? of flour used for refreshments 3 and salt in a percentage between 1.7% and 2% with respect to the quantity? of flour used for refreshments 3. Preferably, the oil used? extra virgin olive oil.
Preferibilmente, il rinfresco 3 comprende anche lievito in una percentuale compresa tra 0,2% e 0,3% rispetto alla quantit? di farina utilizzata per il rinfresco 3. Preferibilmente il lievito impiegato ? lievito di birra. Preferably, refreshment 3 also comprises yeast in a percentage of between 0.2% and 0.3% with respect to the amount of flour used for refreshments 3. Preferably the yeast used? brewer's yeast.
Preferibilmente, il rinfresco 3 comprende anche latte in una percentuale compresa tra il 4% ed il 7% rispetto alla quantit? di farina utilizzata per il rinfresco 3. Preferably, the refreshment 3 also comprises milk in a percentage comprised between 4% and 7% with respect to the quantity? of flour used for refreshments 3.
Con riferimento alla figura 2, l?impasto 1 steso sottile, e opportunamente farcito, viene cotto in forno per ottenere la pizza 4. With reference to figure 2, the dough 1 rolled out thin, and suitably filled, is cooked in the oven to obtain the pizza 4.
Grazie al rinfresco 3 secondo la presente invenzione la pizza 4 ottenuta ? caratterizzata da un bordo 5 croccante provvisto di una pluralit? di rigonfiamenti 6 cavi e privi di mollica. Thanks to the refreshment 3 according to the present invention, the pizza 4 obtained? characterized by a crisp edge 5 provided with a plurality? of swelling 6 hollow and without crumb.
In particolare i rigonfiamenti 6 sono definiti da uno strato sottile di impasto 1 chiuso a formare una camera 7 vuota e priva di mollica. In particular, the swellings 6 are defined by a thin layer of dough 1 closed to form an empty chamber 7 without crumbs.
Grazie al rinfresco 3 secondo la presente invenzione, quindi, la pizza 4 ? sottile e croccante. Oltretutto, come gi? detto, la croccantezza della pizza 4 persiste nel tempo. Ci? consente di evitare che la pizza 4, ed in particolare il bordo 5 della pizza 4, acquisiscano una consistenza gommosa che rende la pizza 4 meno appetitosa e soprattutto meno digeribile. Thanks to the refreshment 3 according to the present invention, therefore, the pizza 4 is thin and crunchy. Moreover, as gi? having said that, the crunchiness of pizza 4 persists over time. There? it allows to prevent the pizza 4, and in particular the edge 5 of the pizza 4, from acquiring a gummy consistency which makes the pizza 4 less appetizing and above all less digestible.
Risulta infine evidente che al rinfresco e all?impasto qui descritti possono essere apportate modifiche e varianti senza uscire dall?ambito delle rivendicazioni allegate. Finally, it is clear that modifications and variations can be made to the refreshments and dough described herein without departing from the scope of the appended claims.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102021000015788A IT202100015788A1 (en) | 2021-06-16 | 2021-06-16 | REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102021000015788A IT202100015788A1 (en) | 2021-06-16 | 2021-06-16 | REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IT202100015788A1 true IT202100015788A1 (en) | 2022-12-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT102021000015788A IT202100015788A1 (en) | 2021-06-16 | 2021-06-16 | REFRESHMENT FOR A PIZZA DOUGH, PIZZA DOUGH INCLUDING SAID REFRESHMENT AND PIZZA INCLUDING SAID DOUGH |
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|---|---|
| IT (1) | IT202100015788A1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2858521B1 (en) * | 2003-08-07 | 2006-03-03 | Toque Angevine | METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN |
| EP3240426B1 (en) * | 2014-12-29 | 2019-05-01 | Mofin S.R.L. | Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria |
-
2021
- 2021-06-16 IT IT102021000015788A patent/IT202100015788A1/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2858521B1 (en) * | 2003-08-07 | 2006-03-03 | Toque Angevine | METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN |
| EP3240426B1 (en) * | 2014-12-29 | 2019-05-01 | Mofin S.R.L. | Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria |
Non-Patent Citations (3)
| Title |
|---|
| ANONYMOUS: "Biga per Pizza e Pane - più sapore e croccantezza - Lamiabuonaforchetta", 9 May 2019 (2019-05-09), pages 1 - 8, XP055874233, Retrieved from the Internet <URL:https://www.lamiabuonaforchetta.it/recipe/biga-per-pizza-e-pane-piu-sapore-e-croccantezza/> [retrieved on 20211217] * |
| ANONYMOUS: "BIOVEGAN Pizzateig Backmischung - bio, vegan, glutenfrei, lecker", 19 February 2019 (2019-02-19), pages 1 - 5, XP055874256, Retrieved from the Internet <URL:https://www.biovegan.de/produkt/pizzateig-backmischung-bio/> [retrieved on 20211217] * |
| MYSOCIALRECIPE: "Pizza Rudolph - MYSOCIALRECIPE", 10 June 2019 (2019-06-10), pages 1 - 8, XP055874237, Retrieved from the Internet <URL:https://www.mysocialrecipe.com/ricette/pizza-rudolph/?cat=pizze> [retrieved on 20211217] * |
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