Effects of components of potatoes on the expansion of potato souffle.
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Subsequent to our previous paper, "Effect of the cooking conditions on the expansion of potato souffle, " we have studied the mechanism of the expansion of potato souffle through examining the effects of water, pectin, and starch content of 4 varieties of potato, i.e. Mayqueen, Danshaku, Norin-ichigo, and Eniwa. Difference of the components are supposed to be related to the expansion.<BR>Water content had no effect on the expansion unless drastic change of the water content was caused by some procedure such as steeping or drying.<BR>The potato with less pectin content expanded more easily. It was essential that pectin was first solubilized. This should be followed by decrease of adhesion of each individual cell.<BR>Different gelatinization properties of the potato starch were found in each kind. The success rate of the three kinds souffle could be raised by changing the first-step deep-frying at low temperature condition taking advantage of the gelatinization properties of each kind of potato.<BR>These results suggest the following mechanism in the expansion of potato soufflé : <BR>1) During first-step deep-frying at low temperature, the pectin the cell walls of which adhere to each other is solubilized and the inner expansion pressure rises spontaneously by water vaporization, while starch is gelatinized and viscoelastic film formation proceeds.<BR>2) During the second-step deep-frying at higher temperature, drastic temperature change instantaneously raise the expansion pressure of the inner vapor, then the cell walls break apart and the expanded space becomes broad. The surrounding viscoelastic film sustains inner pressure and largely expands. As dehydration of the potato proceeds during deep-frying, the surrounding starch film becomes firm and the expansion of potato is stopped.
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