A Study on Flour Cooking - Dependence of Choux Puff Swelling on Butter Contents -

Original Article

Journal of the Korean Home Economics Association 1982;20(1):47-55.

논문편 - 식생활 분야 : 소맥분조리에 관한 연구 - Butter 분량에 따른 Choux Puffs 형성에 대하여 -

이정숙

A Study on Flour Cooking - Dependence of Choux Puff Swelling on Butter Contents -

Chung Suk Lee

ABSTRACT

1. Pasts containing 10, 12.5, 15, 17.5 and 20g of butter respectively with identical contents of flor(16.25g) and egg(50g) were prepared. 2. For the five batter samples described above, following tests were conducted. a) Hardness and adhesiveness determination by texturometry b) Light microscopic observation d) Sensory Test 3. Significant differences of hardness, adhesiveness, and viscosity among the five samples were not recognized; but 1% significant difference in volumns were recognized. The best swelling was observed for the 17.5g butter sample; those of 15g and 12.5g butter samples were identical, while those of 10g and 20g showed the lowest swelling. Generally, stirring at 60~7 gave the best homogenity The degree of emulsification influenced the swelling. Not only large but also small amount of butter gave undestirable swelling. Sensory test for the 15g butter sample also gave best result.