Preparation Method and Puffing Behavior of Pao de Queijo with Rice Flour
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- Shimosaka Chie
- Junior College Division of Otsuma Women's University
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- Ichikawa Tomoko
- Otsuma Women's University
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- Shimomura Michiko
- Otsuma Women's University
Bibliographic Information
- Other Title
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- 米粉を用いたポン・デ・ケージョの調製と膨化に関する研究
- ベイフン オ モチイタ ポン デ ケージョ ノ チョウセイ ト ボウカ ニ カンスル ケンキュウ
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Abstract
Rice flour was used instead of tapioca (starch) in pao de queijo with, cheese, milk and egg. By the use of rice flour it was expected to prepare a more desirable product with greater softness and smoothness. The preparation method and puffing behavior were investigated.<br>The use of non-glutinous rice flour and glutinous rice flour milled in water, the ratio of the latter being up to 50%, resulted in a well-puffed product with softness and smoothness. Preparation without any powdered cheese resulted in practically no swelling, suggesting that air was entrained in the powdered cheese and participated in the puffing effect. A water content higher than 50% in the dough of pao de queijo did not allow products round in shape to be obtained. A homogeneous blend of powdered cheese and handmade dough of suitable puffability required 44-49% water in the dough. Heating milk added to the rice flour up to 90°C allowed a larger amount of milk to be added to prepare well puffed pao de queijo.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 38 (2), 135-142, 2005
The Japan Society of Cookery Science
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Keywords
Details 詳細情報について
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- CRID
- 1390282679717659008
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- NII Article ID
- 110001234676
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- NII Book ID
- AN10471022
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- NDL BIB ID
- 7328808
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed