シュー皮焙焼条件の検討(第3報)
―一定生地条件でのセット温別生地内温挙動と膨化―
1988 年 21 巻 1 号 p. 48-56
詳細
1988 年 21 巻 1 号 p. 48-56
There was no report on temperature changes inside of cream puff crust paste while being baked. In this report a study was conducted on the relation between minute changes of internal temperature of the paste and the volume and appearance of the hollow body. The oven temperature dial was set invariably at 110°C,140°C,170°C,200°C and 230°C and also manually set.
The results obtained were as follows:
1) When the oven temperature was set invariably at 110°C, the internal temperature of the paste didn't exceed 93°C and no hollow body was formed.
2) When the oven temperature was set invariably at 140°C or more, the hollow body was formed. The higher the oven temperature was set, the faster the internal temperature of the paste rose and the larger the volume of the puffcrust became. The best crust was obtained when the oven temperature was set at 200°C with the rate of the temperature rise in the paste being 17.8°C/min.
3) The volume of the crust depended only upon how long it took the paste temperature to reach 98±0.5°C. A certain length of time was required to get a maximum volume. Either longer or shorter time than the optimal time caused smaller volume.
4) The shape of hollow body had no relation to the standing time before baking or to the changes of internal temperature during baking.
