Abstract
To know the effect of emulsifier on the expansion of cream puff, the pastes were prepared by using wheat flour, corn starch or potato starch with or without sorbitan fatty acid ester as an emulsifier, and the relationship between the viscoelasticity of the cooked gels of the pastes and the volume of expanded baked cream puff was investigated. The results were as follows;
1) When the pastes were eaually homogenized, the volume of the baked cream puff became larger with the addition of emulsifier.
2) Stress relaxation curves of the cooked gels of the pastes could be explained well by three Maxwell models. No linear correlation was observed between elastic modulus or viscosity of cooked gels, and the volume of baked cream puff, but it was assumed that the volume of baked cream puff became maximum at the optimum level of elastic modulus and viscosity of cooked gels. A negative correlation was obtained between the relaxation time of the cooked gels and the volume of baked cream puff.
