http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170090671-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d91957c3da5f60ef059bf4e75bfe5742 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2016-01-29^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38f5326fc25766ec8c2ece6dcba14713 |
| publicationDate | 2017-08-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170090671-A |
| titleOfInvention | Manufacturing method for pizza dough |
| abstract | The present invention relates to a method of making a pizza dough, and more specifically, to a method of making a pizza dough which comprises the steps of: (1) mixing flour and natural yeasts with water to produce a seed dough, and aging the seed dough; (2) mixing flour, natural yeasts, sea salt, a conditioning agent, and olive oil with water to produce a main dough, and aging the main dough; (3) mixing the seed dough produced and aged in the step (1) with the main dough produced and aged in the step (2) to produce a dough, and resting the dough; (4) dividing and molding the dough produced and rested in the step (3); (5) panning the dough divided and molded in the step (4); and (6) heating the dough panned in the step (5) in an oven. According to the method proposed in the present invention, since the seed dough is separately kneaded before being mixed with the main dough, and the seed dough and the main dough are each aged only once, the method offers the advantages of short aging (fermentation) time and good productivity, and furthermore, the dough made according to the method does not cause acid reflux or heartburn after eating, and does not cause stomach ailments, and thus is easily digested and absorbed. Additionally, the dough made according to the method of the present invention can be easily stored in a refrigerator after being molded and bisque fired in an oven, and can be used to allow even a beginner to make pizzas with excellent texture. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022191592-A1 |
| priorityDate | 2016-01-29^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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