Mixing Conditions of Paste and Changes in Temperature and Weight during Baking

(Effect of Preparing Conditions of Cream Puff Paste on the Expansion During Baking Part 2)

Abstract

In this study, to investigate the influence of mixing condition of cream puff paste upon its expansion during baking, eggs were mixed with a water-fat-flour mixture under different atmospheric pressures and periods, and changes in internal temperature, weight and height of the paste during the baking were measured. Results were as follows: 1) Baking process of cream puff was divided into four stages; relaxing stage, expanding stage, fixing stage and drying stage. At the expanding stage, the more air bubbles the paste contained, the more rapidly the weight decreased and the volume increased. 2) At the first half of expanding stage of baking process, weigh-loss speeds of various pastes were comparable to each other, but at the second half, the speeds were larger in the pastes containing more air bubbles. 3) In case of paste with more air bubbles inside, temperature rose more rapidly. 4) These observations indicated that, during the baking, the paste containing more air bubbles expanded more largely at first stage by the rapid swelling of air bubbles, and at second stage by the active vaporization of water.