Improved pizza crust

Details Improved pizza crust Improved pizza crust

A - Human Necessities

21

D

A21D 2/36 (2006.01) A21D 2/18 (2006.01) A21D 6/00 (2006.01) A21D 13/00 (2006.01)

Patent

CA 2154183

The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on 100 parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.

Croûte de pizza améliorée, obtenue par incorporation d'une quantité efficace d'un nouvel amidon obtenu à partir d'une plante possédant un génotype choisi dans le groupe comprenant les types mat avec extension d'amylose, mat corné, mat sucré-2, et mat cireux. La quantité du nouvel amidon ajouté à la pâte est de 1 à 15 parties en poids, montant basé sur 100 parties en poids de farine. Grâce à l'incorporation du nouvel amidon, la croûte acquiert une meilleure résistance à la congélation.

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