In order to investigate the effect of mixing temperatures of cream puff paste on the volume of baked cream puff, eggs were mixed with water-fat (butter or salad oil) -flour mixture at 15, 20, 35, 45, 60, or 70°C. Results were as follows :
1) The higher the mixing temperatures, the larger the specific gravity of paste and the smaller the volume of baked cream puff became. At 70°C, eggs coagulated and oil was separated from the paste during mixing, and the paste was not expanded during baking.
2) The paste prepared with salad oil mixed at 15°Cwas largely expanded on baking. But when the paste was prepared with butter mixed at temperatures below the melting point, the dispersion of butter in the paste was not sufficient and the volume of baked cream puff was not large enough in spite of the presence of many air-bubbles in the paste.
3) The apparent fracture energy of the cooked gel of cream puff paste was significantly correlated with the volume of baked cream puff.
4) Magnified photographs of surface of baked cream puff showed that the paste extended smoothly and enclosed vapor when the ingredients were mixed homogeneously.