公开(公告)号：KR1020140103536A

公开(公告)日：2014-08-27

申请号：KR1020130017021

申请日：2013-02-18

Applicant: 대구가톨릭대학교산학협력단

Inventor： 박금순 ,  김경은 ,  박신연 ,  이은지 ,  전새롬 ,  정은여

IPC: A21D8/06 ,  A21D13/00 ,  A23L19/00

CPC classification number: A21D8/06 ,  A21D2/36 ,  A21D8/02 ,  A21D8/047 ,  A21D10/02 ,  A21D13/41 ,  A23L19/01

Abstract: The present invention relates to pizza dough containing pumpkin powder and a manufacturing method thereof. The manufacturing method of pizza dough containing pumpkin powder includes a step of producing the pizza dough containing pumpkin powder, and a step of performing a procedure of measuring a moisture content, a volume, pH, colors, and texture of the pizza dough, and sensory tests on the pizza dough obtained in the earlier step. Accordingly, the novel pizza dough containing pumpkin powder can be provided. People can eat the pizza dough in an easy manner. The pizza dough has excellent palatability as a whole and can provide rich fiber, carbohydrate, and vitamins.

Abstract translation: 本发明涉及含南瓜粉的比萨面团及其制造方法。 包含南瓜粉的比萨饼面团的制造方法包括生产含有南瓜粉的比萨面团的步骤，以及进行测定比萨面团的含水量，体积，pH，颜色和质地以及感官的步骤 在较早的步骤中获得的比萨饼面团的测试。 因此，可以提供含有南瓜粉末的新颖的比萨饼面团。 人们可以轻松地吃披萨面团。 比萨面团整体具有极佳的适口性，可以提供丰富的纤维，碳水化合物和维生素。