Microwaveable pizza crust

Abstract

The present invention relates to microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.

We claim:  
     
         1 . A microwaveable mesophase-containing pizza crust comprising about 0.5 to about 10 percent of a mesophase gel; 0 to about 25 percent maltodextrin; about 10 to about 40 percent flour; 0 to about 20 percent starch; 0 to about 10 percent fiber; 0 to about 30 percent egg product; 0 to about 5 percent salt; 0 to about 10 percent oil; and about 20 to about 40 percent water, wherein the pizza crust, when cooked in a microwave oven, rises and obtains a palatable and firm crust.  
     
     
         2 . The pizza crust of  claim 1 , wherein the mesophase gel comprises a high HLB emulsifier which has an HLB of between about 11 and about 25 and a medium HLB emulsifier which has an HLB of between about 6 and about 10.  
     
     
         3 . The pizza crust of  claim 1 , wherein the mesophase gel comprises about 10 to 60 percent of a high HLB emulsifier which has an HLB of between about 11 and about 25, about 1 to about 40 percent of a medium HLB emulsifier which has an HLB of between about 6 and about 10, and about 20 to about 60 percent of a low HLB emulsifier which has an HLB of between about 2 and about 6.  
     
     
         4 . The pizza crust of  claim 2 , wherein the high HLB emulsifier is selected from the group consisting of mono-, di-, and tri-fatty acid esters of sucrose polyglycerol fatty acid esters, polyglycerol fatty acid esters, decaglycerol monostearate, and sodium stearoyl lactylate; and wherein the medium HLB emulsifier is selected from the group consisting of diacetyl tartaric acid esters of a monoglyceride, sorbitan monopalmitates, sorbitan monolaurates, and polyoxyethylene stearic acid monoesters.  
     
     
         5 . The pizza crust of  claim 4 , wherein the high HLB emulsifier is sodium steroyl lactylate and the medium HLB emulsifier is diacetyl tartaric acid ester of a monoglyceride.  
     
     
         6 . The pizza crust of  claim 3 , wherein the high HLB emulsifier is sodium stearoyl lactylate, the medium HLB emulsifier is diacetyl tartaric acid ester of a monoglyceride, and the low HLB emulsifier is monoglyceride,.  
     
     
         7 . The pizza crust of  claim 2 , wherein the pizza crust comprises about 1.5 to about 4.0 percent of a mesophase gel; about 21 to about 25 percent of maltodextrin; about 16 to about 20 percent flour; about 11 to about 15 percent starch; about 2 to about 6 percent fiber; about 1 to about 5 percent egg product; about 1 to about 3 percent salt; 0 to about 4 percent oil; and about 33 to about 37 percent water.  
     
     
         8 . The pizza crust of  claim 3 , wherein the pizza crust comprises about 1.5 to about 4.0 percent of a mesophase gel; about 21 to about 25 percent of maltodextrin; about 16 to about 20 percent flour; about 11 to about 15 percent starch; about 2 to about 6 percent fiber; about 1 to about 5 percent egg product; about 1 to about 3 percent salt; 0 to about 4 percent oil; and about 33 to about 37 percent water.  
     
     
         9 . A method for preparing a microwaveable pizza crust which can be heated in a microwave oven, said method comprising: 
 (a) forming an aqueous composition containing 0 to about 25 percent maltodextrin; about 10 to about 40 percent flour; 0 to about 20 percent starch; 0 to about 10 percent fiber; 0 to about 30 percent egg product; 0 to about 5 salt; 0 to about 10 liquid oil; and about 20 to about 40 water;    (b) adding 0 to about 2 percent maltodextrin to a mesophase gel to form a mesophase-maltodextrin gel;    (c) adding about 0.5 to about 10 percent of the mesophase-maltodextrin gel to the aqueous composition and mixing to form a pizza dough; and    (d) shaping the pizza dough to form the microwaveable pizza crust which, when heated in a microwave oven, rises to form a palatable pizza crust.    
     
     
         10 . A method of  claim 9 , wherein the mesophase gel comprises a high HLB emulsifier which has an HLB of between about 11 and about 25 and a medium HLB emulsifier which has an HLB of between about 6 and about 10.  
     
     
         11 . A method of  claim 9 , wherein the mesophase gel comprises about 10 to 60 percent of a high HLB emulsifier which has an HLB of between about 12 and 25, about 1 to about 40 percent of a medium HLB emulsifier which has an HLB of between about 6 and about 10, and about 20 to about 60 percent of a low HLB emulsifier which has an HLB of between about 2 and about 6.  
     
     
         12 . A method of  claim 10 , wherein the high HLB emulsifier is selected from the group consisting of mono-, di-, and tri-fatty acid esters of sucrose polyglycerol fatty acid esters, polyglycerol fatty acid esters, decaglycerol monostearate, and sodium stearoyl lactylate; and wherein the medium HLB emulsifier is selected from the group consisting of diacetyl tartaric acid esters of a monoglyceride, sorbitan monopalmitates, sorbitan monolaurates, and polyoxyethylene stearic acid monoesters.  
     
     
         13 . The method of  claim 12 , wherein the high HLB emulsifier is sodium steroyl lactylate and the medium HLB emulsifier is diacetyl tartaric acid ester of monoglyceride.  
     
     
         14 . The method of  claim 11 , wherein the high HLB emulsifier is sodium stearoyl lactylate, the medium HLB emulsifier is diacetyl tartaric acid ester of a monoglyceride, and the low HLB emulsifier is monoglyceride.  
     
     
         15 . The method of  claim 14 , wherein the pizza crust comprises about 1.5 to about 4.0 percent of a mesophase gel; about 21 to about 25 percent of maltodextrin; about 16 to about 20 percent flour; about 11 to about 15 percent starch; about 2 to about 6 percent fiber; about 1 to about 5 percent egg product; about 1 to about 3 percent salt; 0 to about 4 percent oil; and about 33 to about 37 percent water.  
     
     
         16 . A pizza crust made by the method comprising: 
 (a) forming an aqueous composition containing 0 to about 25 percent maltodextrin; 10 to about 40 percent flour; 0 to about 20 percent starch; 0 to about 10 percent fiber; 0 to about 30 percent egg product; 0 to about 5 percent salt; 0 to about 10 percent liquid oil; and about 20 to about 40 percent water;    (b) adding 0 to about 2 percent maltodextrin to a mesophase gel to form a mesophase-maltodextrin gel;    (c) adding about 0.5 to about 10 percent of the mesophase-maltodextrin gel to the aqueous composition and mixing to form a pizza dough;    (d) shaping the pizza dough to form a microwaveable pizza crust; wherein the pizza crust, when heated in a microwave oven, rises to form a palatable pizza crust.    
     
     
         17 . The pizza crust of  claim 16  wherein the mesophase gel comprises a high HLB emulsifier which is sodium stearoyl lactylate and a medium HLB emulsifier is diacetyl tartaric acid ester of monoglyceride.  
     
     
         18 . The pizza crust of  claim 16 , wherein the high HLB emulsifier is selected from the group consisting of mono-, di-, and tri-fatty acid esters of sucrose polyglycerol fatty acid esters, polyglycerol fatty acid esters, decaglycerol monostearate, and sodium stearoyl lactylate; and wherein the medium HLB emulsifier is selected from the group consisting of diacetyl tartaric acid esters of a monoglyceride, sorbitan monopalmitates, sorbitan monolaurates, and polyoxyethylene stearic acid monoesters.  
     
     
         19 . The pizza crust of  claim 18  wherein the pizza crust comprises about 1.5 to about 4.0 percent of a mesophase gel; about 21 to about 25 percent of maltodextrin; about 16 to about 20 percent flour; about 11 to about 15 percent starch; about 2 to about 6 percent fiber; about 1 to about 5 percent dried egg white; about 1 to about 3 percent salt; 0 to about 4 percent oil; and about 33 to about 37 percent water.  
     
     
         20 . The pizza crust of  claim 16 , wherein the mesophase gel comprises about 10 to 60 percent of a high HLB emulsifier which has an HLB of between about 12 and 25, about 1 to about 40 percent of a medium HLB emulsifier which has an HLB of between about 6 and about 10, and about 20 to about 60 percent of a low HLB emulsifier which has an HLB of between about 2 and about 6.  
     
     
         21 . The pizza crust of claim  20 , wherein the high HLB emulsifier is sodium stearoyl lactylate, the medium HLB emulsifier is diacetyl tartaric acid ester of a monoglyceride, and the low HLB emulsifier is monoglyceride.