Internal Temperature Behavior of Baked Custard Pudding and Effects of Hot Water Volume in Baking on the Rising Temperature Speed and Products

Abstract

Custard pudding was baked in a gas convection oven, and the temperature distribution and coagulation temperature in the pudding were studied. The effect of the volume of hot water used in baking on the rate of temperature increase and product quality were also studied. The lowest temperature in the pudding was at approximately a quarter of the height from the bottom of the pudding, and the pudding was strongly affected by the heat above. The mi-pudding temperature was 76-77°C when coagulation started and 80-82°C when coagulation was completed. The more hot water used in baking, the slower the rate of temperature increase when the pudding was coagulating and the lower the degree of syneresis, the softer and stickier the cooked pudding, and the fewer pores on the surface.