The cause of deterioration of expansion in chou crust baked from the preserved chou paste (CP)under the condition of high temperature for a long period was investigated. When CP, which was prepared using shortening, water, wheat flour and egg, was stored at 20°C for 24 h or at 30°C for more than 3 h, the expansion of chou crust was less than that of CP which was bafed immediately after preparation. The same phenomenon was observed when CP, which was prepared using wheat starch instead of wheat flour, was preserved at 20,30 or 50°C for 24 h. Although, the usage of CP which was prepared by using egg stored at 50°C and fresh starch paste, induced a deterioration of the expansion of chou crust. CP prepared using fresh egg and starch paste stored at 50°C did not bring about any deterioration. These results suggest that egg was responsible for the deterioration of expansion of chou crust. It was also clarified that the quality of chou crust could be judged by measuring the hardness and adhesiveness of CP, because a correlation between the ratio of height to diameter and form of chou crust and hardness or adhesiveness, was observed.