Evaluation of Expansion and Cavity Formation in Choux Pastes Baked in a Cup Using Cereal Flours and Starches

Abstract

  This study examined the applicability of baking choux pastes in a cup. Wheat flour, wheat starch, rice flour, rice starch, and modified potato starch were used for sample preparation. Pastes were prepared by preheating from 20℃ to 98℃. A choux-like cavity was formed in all preheated samples made from wheat flour. Pastes from wheat starch and rice flour formed a cavity when pre-heated at ≥ 70℃. Pastes from rice starch and modified potato starch formed a cavity when preheated from 20℃ to 80℃ and 50℃ to 98℃, respectively. The rise in temperature was smaller when all pastes were preheated at 20℃ in a cup compared to that when baked without a cup. Therefore, baking in a cup suppressed the rise in temperature, contributing to cavity formation. The relationship between the viscosity coefficient of the paste and the maximum cavity ratio showed that the range of viscosity forming a cavity was widened by baking in a cup. These results indicate that baking pastes using various flours and starches in a cup is conducive to paste expansion and cavity formation.