2018 Volume 51 Issue 5 Pages 268-275
We studied whether it is possible to prepare choux as a new product from buckwheat flour. Firstly, the amount of liquid egg added to choux batter was adjusted based on the gelatinization characteristics of the buckwheat starch. Furthermore, the effect of replacing buckwheat flour with α-buckwheat flour was investigated.
The gelatinization temperature of buckwheat flour was higher than that of wheat flour. Moreover, since buckwheat choux batter has high viscoelasticity, the specific volume increased when increasing the amount of liquid egg added. Furthermore, as the amount of buckwheat flour replaced with α-buckwheat increased, the yield stress of the choux batter increased. Each buckwheat choux prepared by adding 120 g of liquid egg increased the weight loss ratio and specific volume after oven heating, but the specific volume was smaller than that of wheat flour. In addition, the buckwheat choux prepared by adding 100 g of liquid egg significantly increased the cavity area formed by blending 10% and 30% α-buckwheat flour.
