シュー生地の調製条件が膨化に及ぼす影響（第１報）　シュー生地の気泡状態と膨化体積との関連

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書誌事項

タイトル別名
  • Effect of Preparing Conditions of Cream Puff Paste on the Expansion During Baking(Part 1). Mixing Conditions of Paste and the Volume of Baked Cream Puff.
  • シュー キジ ノ キホウ ジョウタイ ト ボウカ タイセキ ト ノ カンレン
  • -Mixing Conditions of Paste and the Volume of Baked Cream Puff-
  • シュー生地の調製条件が膨化に及ぼす影響(第1報)

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抄録

In a mixing process of preparing cream puff paste, mixing of air occurs with dispersion of ingredients. In this study, to investigate the influence of air mixing and homogeneity of the paste upon volume of baked cream puff, eggs were mixed with water-fat-flour mixture in a vacuum mixing apparatus under three different atmospheric pressures (160, 460, 760mmHg) and three different periods. Results were as follows: 1) Softness and whiteness of the paste increased with mixing period, but no significant correlation was observed between the volume of baked cream puff and either softness or whiteness of the paste. 2) The total volume of air bubble in the paste or the specific gravity of paste was significantly correlated with the volume of baked cream puff. 3) When the total volume of air bubble was 1% level, a sufficient expansion of baked cream puff was not observed regardless of mixing period or the extent of homogeneity of paste. 4) When the total volume of air bubble was 5% level, the volume of baked cream puffvaried depending on the mixing period or the extent of homogeneity of paste. These observations indicated that the size and the number of air bubble in paste should play an important role in the expansion of baked cream puff.

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