Abstract
Mixing conditions of eggs in cream puff paste were studied in conection with heating degrees of flour in the paste.
The results obtained were as follows:
1) In case of properly heating the paste, specific gravity of the paste was decreased, and increment of number of air bubbles and homogeneity of the paste were observed with microscope when mixing was adequate.
2) The larger puff-crust was obtained when the specific gravity of the paste was smaller. Accordingly the air bubbles in the paste became one of the factors of puffing development.
3) Over-mixing caused decreasing the number of air bubbles by the rising of the temperature.
From these results, in mixing the cream puff paste, not only homogeneous dispersion of ingredients but also inclusion of air bubbles was found to be required. And it was suggested that the amount of the air bubble was related with the conbination of ingredients, degree of gelatinization of starch, consistency of the paste and the temperature of during mixing.
