抄録
A study on preserving conditions of cream puff paste was conducted on the relation between preserving temperatures (35°C,20°C,5°C, -20°C) or periods and the shape, volume and hollow-forming of cream puff crust.
The results obtained were as follows:
1) The paste prepared should be baked immediately, because the temperature of paste rose in short time and the volume of crust was large.
2) The preserving periods were 3 hours at 35°C and 24 hours at 20°C. Longer preserving periods brought decreasing of swelling. It was found that the transformation of egg-constituents and emulsification of ingredients prevented the swelling under high temperatures.
3) At 5°C, the paste was preserved for a week with keeping large volume. This means that the influence of retrogradation of starch on swelling was negligible.
4) When kept for 2 months at -20°C, hollow body was formed. But the shape of crust was impaired. Accordingly it was considered that the paste was damaged in frozen storage.
