Study On The Relationship Between Gluten Protein Properties And Dumpling Wrapper Qualities

The50wheat samples in the experiment from China’s ten provinces were milled intoflour in laboratory and dumpling wrappers were made from it. Determined water content, ashcontent, protein content, farinograph and extensograph properties of flour. Washed the glutenout from flour then determined wet gluten content, gluten index, fracture time, fracturedistance, relative extensibility, swelling test value, transmittance, sulfhydryl content, disulfidecontent, secondary structure and observation by canning electron microscopy of gluten.Analyzed the test indexes, explore the correlation among each part of the data and therelationship between gluten properties and dumpling wrapper quality. Main results are asfollows:Ash content, water content, crude protein content has little influence on the quality ofdumpling wrapper; the dough extensibility showed non-significant correlation with dumplingwrapper quality as while as dough development time, dough stability time, degree ofsoftening, quality number, extension energy, extension resitance, extension ratio showedsignificant correlation with a number of indicators of dumpling wrapper texture quality;dough development time, dough stability time, degree of softening, quality number,extension energy, extension resitance, extension ratio also affect the taste quality of sensoryevaluation and water absorption of dumpling wrapper.Determined the hardness and springiness of wet wheat gluten with texture analyzer inorder to find a new way to evaluate the strength of gluten, the results showed gluten hardnessshowed a significant correlation with other gluten property indexes,sensory quality, texturequality and cooking quality of dumpling wrapper; so the gluten hardness can be used indetermining the strength of gluten and predicting the quality of dumpling wrapper; thecorrelation coefficient of gluten springiness with other indicators is smaller than glutenhardnessGluten quality and strength are more important for dumpling wrapper quality relativeto gluten content.β-sheet is mainly secondary structure of gluten protein;β-sheet andβ-turn showed asignificant correlation with a number of indicators of four rheological properties and glutenproperties. Disulfide content showed a significant correlation with a number of indictors of flourrheological properties, gluten strength and dumpling wrapper quality; disulfide plays animportant role in the development of gluten network.The observation of gluten network structure showed that the microstructure ofweak-gluten network is loose and relatively big inter-space as while as the microstructure ofstrong-gluten network is compact and with relatively small inter-space.The stepwise regression analysis showed that the taste value of fresh dumpling wrapperis mainly impacted by gluten hardness; the taste value of frozen dumpling wrapper is mainlyimpacted by degree of softening and gluten springiness; the texture quality of fresh dumplingwrapper is mainly impacted by disulfide content and relative extensibility; the texture qualityof frozen dumpling wrapper is mainly impacted by degree of softening, β-sheet content andextension energy; the water absorption of fresh dumpling wrapper is mainly impacted byfracture time; the water absorption of frozen dumpling wrapper is mainly impacted byswelling test value.The study on relationship between sensory quality and texture quality of dumplingwrapper showed that texture indicators can be used to predict the taste quality of dumplingwrapper and as while as the Firmness test mode is indispensable.