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Application filed by Polytechnic Univ Of The PhilippinesfiledCriticalPolytechnic Univ Of The Philippines
Priority to PH22019000318UpriorityCriticalpatent/PH22019000318Y1/en
Publication of PH22019000318U1publicationCriticalpatent/PH22019000318U1/en
Publication of PH22019000318Y1publicationCriticalpatent/PH22019000318Y1/en
The present utility relates to the provision of a dough composition, specifically a dough composition for making pizza crust comprising cauliflower, squash, flour, olive oil, sugar, salt, water, and yeast. Disclosed herewith is the method for producing the same, method comprises a. grating of a peeled squash; b. pureeing of a cauliflower; c. producing the mixture comprising of 1.1 pcnt by weight yeast mixed with 80 øWater, 1.67 pcnt by weight sugar and 1.67 pcnt by weight olive oil; d. adding of 50 pcnt by weight flour to the mixture; e. mixing the grated squash and pureed cauliflower to the mixture then kneaded; f. resting of the dough for 40 minutes; g. flattening of the dough while applying olive oil; and h. baking of the dough for 15 minutes in 200 ø C.
method for preparing a partially baked bread or dough, dough product or partially baked bread product, method for preparing baked bread from a dough or partially baked bread, and use of an enzymatic material exhibiting proteolytically activity to improve the friability of baked bread