Effect of the State of Starch Dispersion in Choux Paste on the Puffing of Buckwheat Choux

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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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<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>

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