Abstract
Effects of the components of wheat flour for cream puff paste, such as prime-starch, tailing-starch and gluten were examined on the dispersibility and viscoelasticity of the paste and on the expanded volume of baked cream puff.
1) The paste became homogeneous easily or hardly depending on the flour ingredients. The dispersion of paste was accelerated with tailing-starch and gluten, but inhibited with prime-starch.
2) The more homogeneously the paste dispersed, the smaller the viscosity of paste became. And the smaller the viscosity of paste was, the larger the volume of baked cream puff became.
3) The stress relaxation curves, observed on gels prepared by cooked cream puff paste at 90°C for 30 min., could be explained well by three Maxwell models. The more homogeneously the paste dispersed, the smaller the relaxation time τ 1 of the first Maxwell models was. And the elastic modulus E 1 had the optimum level for the large volume of baked cream puff.
