Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Low-Temperature Conditions on Expansion of Choux

슈의 팽화에 대한 저온 조건의 영향

  • Kim, Myoung Ae (Department of Food and Nutrition, Dongduk Women's University)
  • 김명애 (동덕여자대학교 식품영양학과)
  • Received : 2018.02.26
  • Accepted : 2018.06.19
  • Published : 2018.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the effects of low temperature conditions on the expansion of choux when mixing the dough with egg fluid. The egg fluid was tested at 5 and $17^{\circ}C$, and the dough temperature was 20, 30, 40, 50, 60 or $70^{\circ}C$. The expansion decreased with decreasing temperature of the egg fluid and dough, with the concomitant formation of membranes in the cavities of choux because of the poor emulsion stability of the choux paste. In addition, the structure of the choux pastry was not dense and the cracks in the surface were partial and narrow. The shape, expansion and cracks of choux were the best at a dough temperature of 60 and $70^{\circ}C$ added with egg fluid at $17^{\circ}C$. The temperature of the choux paste in these two samples was higher than the melting point of the butter used to produce the paste. Therefore, the practical limit temperature when mixing the egg fluid and dough is 20 and $60^{\circ}C$, respectively, and care should ve taken to maintain a low temperature when making choux in confectionary.

Keywords

References

  1. Abe N, Matsumoto F. 1964. Study on the cookery with wheat flour (part II)- formation of the choux paste (2). J. Home Econ. Jpn., 15(5):245-247
  2. Eurodlices. 2004. Europe's master chefs. Knemann, Eu, pp 750-751
  3. Hamada Y, Hashiba H, Matsumoto F. 1989. Effects of the components of wheat flour on the cavity- forming-expansion of chou. J. Cookery Sci. Jpn., 22(1):68-74
  4. Hong HH, Min KC, Lee JY, Seo HW, Lee JK, Jung HS. 2017. Confectionary and bread-theory and making [제과제빵 이 론과 실기]. Kwangmoongak, Korea, pp 344-346
  5. Kim HS, Lim SH. 2018. Confectionary and bread making test [제과제빵 실기시험].Seong-an-darng, Korea, pp 92-93
  6. Kim IH, Whang KH, Woo GN, Lee KA. 2016. Craftman confectionary and bread making [제과제빵 기능사 실기]. Chaek-gwasangsang, Korea, pp 76-79
  7. Kim KJ. 2016. Craftman confectionary and bread making [제과제빵 기능사 실기]. Sidaegoshigihwaeck, Korea, pp 200-203
  8. Kim MA, Oh SH. 1995. Study on confectionary properties of chou made with flour of rice and rice-wheat mixture. Korean J. Soc. Food Sci., 11(1):69-76
  9. Kisaki H, kurosawa S, Nakahara N. 1993. Formation of chou crust-preparation of chou paste by mashing with seave in place of mixing agitation. Doshisha Joshidaigak, J. Home Econ. Jpn., 27(Dec.):40-46
  10. Lee CH. 1982. A study on flour cooking-dependence of choux puff swelling on butter contents. Korean J. Home Econ. Jpn., 20(1):47-55
  11. Lee MO, Song YS. 2003. Manufacture and stability of low calorie mayonnaise using gums. J. Korean Soc. Food Sci. Nutr., 32(1):82-88 https://doi.org/10.3746/jkfn.2003.32.1.082
  12. Lee SO, Kim MA. 1994. Effect of freezing of paste on the formation of chou. Korean J. Soc. Food Sci., 10(4):405- 411
  13. Lee SO, Kim MA. 1996. Effect of the additives on choux quality of rice flour. Korea. J. Soc. Food Sci., 12(1):92-98
  14. Lee Y, Woo HR, Kim SJ. 2016. Effect of indoleamine compounds on emulsion stability of mayonnaise. Dongduk J. of Natural Sci. Computer Sci., 1:1-11
  15. Matsumoto F, Abe N. 1962. Studies on the cookery with wheat flour (part 7)-formation of the choux paste (1). J. Home Econ. Jpn., 13(4):240-244
  16. McGee M. 2004. On food and cooking. Scribmer, New York, NY, pp 33-39
  17. Mori E, Endo K. 1988. Effect of rheological properties of chou paste on expansion volume of chou. J. Home Econ. Jpn., 39(7):659-664
  18. Na SJ, Seo SW, Lee WS, Pak HM, Lee SY, Heo SJ, O JH, Lee KB. 2017. Craftman confectionary and bread making [제과제빵기능사]. Hyoil Inc., Korea pp 92-93
  19. Nonobooks. 1986. Nono-okashihyacka [お菓子百科]. Shieishya Inc., Tokyo, pp 130-145
  20. Oguchi E, Yamakoshi M, Kasai M. 2011. Expension and cavity formation in choux pastry and effect of baking conditions. J. Home Econ. Jpn., 62(11):691-700
  21. Ohkita S, Yamata M. 1991. The relation between mixing conditions of cream puff paste and puffing development. J. Cookery Sci. Jpn., 29(3):186-194
  22. Ohkita S, Yamata M, Endo K. 1995. Effect of mixing temperature of paste on the expansion of cream puff. J. Home Econ. Jpn., 46(6):549-556
  23. Sohn KH. 1975. A study on the volume of cream puffs. Seoul Women's Univ., Natural Sci., pp 197-201
  24. Ohikita S, Yamata M, Endo K. 1996. Effect of components of wheat flour on thehomogenization and expansion of cream puff paste. J. Cookery Sci. Jpn., 29(3):186-194
  25. The American Culinary F. 2006. Culinary fundamentals. Pearson edu. Inc., New Jersey, pp 868-869
  26. Yamazaki K, Shimada S, Shimomura M, Ichikawa T, Sugiyama K. 2014. New cookery and its theory. Domonshyoin, Tokyo, pp 141-143