抄録
To know the effects of the components of wheat flour on the cavity-forming-expansion of chou, the wheat flour was fractionated into starch-, gluten-, tailing-, and water-soluble-fraction, and chou was made from the compounds of these fractions.
Effects of the additives of glutinous substances or emulsifier were also studied follows;
1) Tailing- and water-soluble-fraction were essential factors in the cavity-forming-expansion of chou. These fractions were seemed to be useful in making paste adhesive, then in making starch and oil dispersable, consequently in making paste homogeneous.
2) Viscosity of the chou paste did not correlated to forming the cavity.
3) When the glutinous substances, namely gum arabic, gelatin, methyl cellulose and CMC, were added to the starch fraction which did not expand by itself, cavity-forming-expansion was observed except amylopectin.
4) When the emulsifiers which could form O/W emulsion were added to the starch fraction, every paste expanded forming cavity.
From the above results we conclude that homogeneous dispersion in the paste is the important factor to cavity-forming-expansion of the chou.
