English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In a mixing process of preparing cream puff paste, mixing of air occurs with dispersion of ingredients. In this study, to investigate the influence of air mixing and homogeneity of the paste upon volume of baked cream puff, eggs were mixed with water-fat-flour mixture in a vacuum mixing apparatus under three different atmospheric pressures (160, 460, 760mmHg) 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 cream 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 of baked cream puff was not observed regardless of mixing period or the extent of homogeneity of paste. 4) When the total volume of air bubble was 5% level, the volume of baked cream puff varied depending on the mixing period or the extent of homogeneity of paste. These observations indicated that the size and the number of air bubble in paste should play an important role in the expansion of baked cream puff. (Received Oct. 15, 1992)

nippon shokuhin kōgyō gakkaishi

Effect of Preparing Conditions of Cream Puff Paste on the Expansion During Baking(Part 1). Mixing Conditions of Paste and the Volume of Baked Cream Puff.