EFFECT OF PREPARING CONDITIONS OF CREAM PUFF PASTE ON THE EXPANSION DURING BAKING .1. MIXING CONDITIONS OF PASTE AND THE VOLUME OF BAKED CREAM PUFF

In a mixing process of preparing cream puff paste, mixing of air occur s with dispersion of ingredients. In this study, to investigate the in fluence of air mixing and homogeneity of the paste upon volume of bake d cream puff, eggs were mixed with water-fat-flour mixture in a vacuum mixing apparatus under three different atmospheric pressures (160, 46 0, 760 mmHg) and three different periods. Results were as follows : 1) Softness and whiteness of the paste increased with mixing period, but no significant correlation was observed between the volume of baked c ream puff and either softness or whiteness of the paste. 2) The total volume of air bubble in the paste or the specific gravity of paste was significantly correlated with the volume of baked cream puff. 3) When the total volume of air bubble was 1% level, a sufficient expansion o f baked cream puff was not observed regardless of mixing period or the extent of homogeneity of paste. 4) When the total volume of air bubbl e was 5% level, the volume of baked cream puff varied depending on the mixing period or the extent of homogeneity of paste. These observatio ns indicated that the size and the number of air bubble in paste shoul d play an important role in the expansion of baked cream puff.