膨化調理における空洞形成の過程 : シューについて

概要

論文の詳細を見る
Time course of inner temperature, volume and weight of chou paste during baking were measured to know the process of cavity formation in chou, which has cavity structure. Formation of cavity in the paste was observed by ink-printing-method. For comparison, butter cake batter, which has porous structure, was also examined. The volume of chou paste did not change in the first stage. However, dramatic expansion was observed when the temperature of the bottom part of the paste reached 100℃. Simultaneously, the rate of weight loss increased because of vaporization. Finally, the volume became 4-5 times of the paste. On the other hand, in the butter cake batter, the volume and the rate of weight loss after the temperature of the bottom part reached 100℃ did not change. Its volume became only 1.8 times of the batter. During baking, when the bottom part of the chou paste reached 100℃, small cavities appeared at that part in the paste, and grew up to the large cavities. Although the expansion rate of the chou decreased as the rate of temperature rise decreased, the cavity formation occurred in the same manner. From these results, we concluded that the cavity formation of the chou was performed by vaporization from the bottom part of the paste at the boiling point. And it was suggested that physical properties of the paste, which could hold the vapor, were also important.
社団法人日本家政学会の論文
1990-11-15