Pizza dough comprising malted barley flour

Patent metadata

Field	Value
Publication number	US-11044918-B2
Application number	US-201214367656-A
Country	US
Kind code	B2
Filing date	Nov 30, 2012
Priority date	Dec 21, 2011
Publication date	Jun 29, 2021
Grant date	Jun 29, 2021

Abstract

The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barley flour in an amount greater than 1% to about 3%, which helps to create and maintain the unique appearance and texture of the food product. Methods for making a dough-based food product are also provided and include mixing a dough having malted barley flour in an amount from about 0.5% to about 3.0%, fermenting the dough, pressing the dough with a die having unique characteristics, and baking the dough to form a baked dough.

First claim

The invention is claimed as follows:

1. A method of making a dough-based food product, the method comprising:
mixing a dough having malted barley flour in an amount of 1.5% to 2.0% by flour weight;
fermenting the dough;
pressing the dough with a die having a characteristic selected from the group consisting of a regular shape, an irregular shape, a channel formed along a bottom perimeter of the die, and combinations thereof; and
baking the dough to form the dough-based food product.

2. The method according to claim 1 , wherein the dough is fermented for about 60 minutes to about 120 minutes.

3. The method according to claim 1 , wherein the dough is baked at an oven temperature of about 500° F. to about 800° F.

4. The method according to claim 1 comprising at least one step selected from the group consisting of sizing the dough into a dough billet after fermenting the dough, proofing the dough after sizing the dough, applying a dusting flour to the dough after pressing the dough, packaging the dough-based food product, and combinations thereof.

5. The method according to claim 1 , wherein the irregular shape is selected from the group consisting of an irregular circle, an irregular oval, an irregular square, an irregular rectangle, and combinations thereof.

6. The method according to claim 1 , wherein the dough-based product has an irregular shape and an open cell structure.

7. A method of making a frozen pizza, the method comprising:
preparing a dough comprising malted barley flour in an amount of 1.5% to 2.0% by flour weight;
fermenting the dough for an amount of time that is less than 3 hours;
pressing the dough with a die having a characteristic selected from the group consisting of a regular shape, an irregular shape, a channel formed along a bottom perimeter of the die, and combinations thereof;
adding a topping to the pressed dough, the topping selected from the group consisting of a sauce, a cheese, a vegetable, a meat, a fruit, a seafood, an herb, a spice, a nut, and combinations thereof;
baking the dough with the topping thereon to form a par-baked pizza; and
freezing the par-baked pizza to form the frozen pizza.

8. The method according to claim 1 , wherein the die has an irregular shape.

9. The method according to claim 7 , wherein the die has an irregular shape.

Assignees

• Nestle Sa

Inventors

• Cole Frank Arthur
• Studtmann James Christian
• Hardwick Jeremy

Classifications

• A21D8/042

  with enzymes · CPC title

• A21D2/38

  Seed germs; Germinated cereals; Extracts thereof · CPC title

• A21D13/41 Primary

  Pizzas · CPC title