Effect of the State of Starch Dispersion in Choux Paste on the Puffing of Buckwheat Choux
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- HASHIZUME Nanase
- Utsunomiya Junior College
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- TANIGUCHI Asuka
- Graduate School of Tokyo Kasei University
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- MINAMI Takaaki
- Nikkoku Seifun Co. Ltd
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- SHIBA Takeo
- Nikkoku Seifun Co. Ltd
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- KOBAYASHI Rie
- Tokyo Kasei University
Bibliographic Information
- Other Title
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- シュー生地中のデンプン分散状態がソバ粉シューの膨化に及ぼす影響
- シュー キジ チュウ ノ デンプン ブンサン ジョウタイ ガ ソバコ シュー ノ ボウカ ニ オヨボス エイキョウ
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Description
<p>In this study, we investigated the distribution of buckwheat starch in choux paste and evaluated the effect of its degree of dispersion on choux pastry puffing.</p><p>The starch in buckwheat flour is primarily present in broken endosperm cell units with few small starch granules. Such a dispersion state persists in the choux paste. Ultrasonic homogenization effectively promoted the efflux of starch granules from endosperm cells but also caused the degradation of buckwheat proteins into low-molecular-weight peptides. The buckwheat choux paste was difficult to emulsify owing to this change in protein composition. No increase in puffing of the buckwheat choux was observed.</p><p>Supplementation of the buckwheat choux paste with several kinds of starches not only yielded a hard and brittle texture but also increased the specific volume. Particularly, the addition of tapioca or arrowroot starches (with low elastic moduli) to choux paste notably improved the puffability.</p>
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 53 (6), 387-394, 2020-12-05
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1391131406288756224
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- NII Article ID
- 130007953634
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- NII Book ID
- AN10471022
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- ISSN
- 21865787
- 13411535
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- NDL BIB ID
- 030806625
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL Search
- CiNii Articles
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- Abstract License Flag
- Disallowed