披萨极速制作新工艺的研究与展望

Research and Prospect of New Technology for Quick Pizza

披萨发源于意大利,在全球颇受欢迎,但由于其加工工艺的特殊性,目前还未实现家庭式制作,更没有工业化生产。极速披萨是通过优化配料配方,革新焙烤工艺等关键技术,使披萨的加工时间从传统的3 h缩短到15 min的一种全新披萨。综述了极速披萨的研究进展,介绍了披萨制作过程中的关键技术,并针对关键技术,提出可通过改变膨松剂配方和焙烤方式,达到快速便捷制作披萨的新方法,以期为披萨和其它焙烤食品的高效化生产提供理论依据。

Pizza originated in Italy,popular in the world,because of the difficult processing technology,it doesn＇t achieve family-style production and industrial production.Quick pizza is a new pizza that reduces processing time from 3 h to 15 min by optimizing recipes and innovating the key technologies.The research progress of pizza was introduced.The key technology in the process of pizza production was introduced.According to the key technology,a new method to make pizza quickly and easily was proposed by modifying leavening agent formula and baking method.The theoretical basis for production of pizza and other bakery products was provided.