Process of preparing a baked pizza

Details Process of preparing a baked pizza Process of preparing a baked pizza

1994-10-06

1996-01-16

Pratt, Helen

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Plural distinct steps of coating

426100, 426582, 426661, A23C 19086

Patent

active

054846188

ABSTRACT:
By adding a minor amount of starch to a natural mozzarella cheese, the baking characteristics of the cheese when used to make a pizza can be altered, making it more suitable for a particular set of baking conditions, e.g., involving time, temperature, type of oven, crust thickness, and the toppings used. For example, the addition of about 0.001 to 0.01 wt. % of a modified high amylose starch allows a pizza with a partially pre-baked crust to be baked at 685.degree. F. in an impingement oven in as little time as 70 seconds, with the cheese being fully melted, evenly browned, and covered with small blisters, as is desired, and the crust being properly baked. Without the addition of the starch, the cheese, although melted, is not brown or blistered by the time the crust is "done."

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National Starch and Chemical Corp. Technical Service Bulletin: Firm-Tex.RTM. (2 pages).

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