Effects of Bond-Formation between Starch and Protein on Puffing Development of Cream Puff Paste

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  • Nishimura Kimio
    Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts

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  • でんぷんとタンパク質間結合のシューペースト膨化に与える影響について
  • Effects of Bond Formation between Starc

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A hybrid of wheat starch and egg protein was artificially made using 1-ethyl-3-(3dimethylaminopropyl) carbodiimide. When cream puff paste (CPP) was prepared using this hybrid instead of starch and then baked, a decrease of puffing development occurred as compared with one made from CPP including starch. This result suggested that the combination of egg protein and the low molecular weight of starch generated by amylase while the CPP is stored at 35°C was related to the deterioration of CPP.

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