抄録
In the previous paper, it was reported that heating degrees of flour or mixing conditions while adding eggs were related with expansion in preparing the cream puff paste.
In this report, changes of inner temperature of twelve different varieties of pastes were examined during baking, and the relation between puffing development and heat conduction of paste was studied.
The results obtained were as follows:
1) Although the pastes were baked under the same baking condition, changes of inner temperature were not the same. The paste with better expansion absorbed the heat from the oven plate more effectively. The temperature inside the paste rapidly reached to 97-98°C.
2) In the previous paper, the larger puff crust was obtained when the paste included more air bubbles. Accordingly, it was suggested that the air bubbles stimulated steam vaporization, and hot steam conducted heat upward effectively in the paste.
