The Study On Effect Of Wheat Flour Compositions On Dumpling Skin Quality

Typical high-quality wheat flour was selected as experiment materials. The wheat flour qulity and dumpling characters were researched. The effects of wheat flour components on dumpling skin qulity were studied by separation and recombination. Such as amylase, amylopectin, amylose / amylopectin ratio, A starch, B starch, glutenin, gliadin, glutenin / gliadin ratio. The results showed that:The wheat flour quality was very good, the basic indicators of wheat flour were suited to make frozen dumpling. The contents of wheat flour moisture, ash, starch, protein had little differences. Glutenin, gliadin, glutenin / gliadin ratio were different from each other. With the content of starch increasing, the dumpling skin best cooking time decreased, water absorption and cooking loss rate increased.With the content of starch increasing, Appearance quality of dumpling skin was improved. but starch had negative correlation with toughness, hardness, and dumpling soup features of dumpling skin. 10% addition of starch can made the dumpling skin to get the highest sensory score. Protein improved dumpling skin toughness, hardness and sensory score, but it had the negative correlation with the appearance quality of dumplings skin. The protein content of high-quality wheat dumpling flour range was 11% ~ 12 %( 14% moisture), the range of starch content was 68% ~73 %( 14% moisture).Amylose content had negative correlation with the sensory score of dumpling skin, except for hardness. High-quality dumpling flour should have lower amylose content and amylose / amylopectin ratio. The content of amylose should be less than 20%, amylase / amylopectin ratio should be less than 0.4. Dumpling skin quality which flour had hight B starch content was better. In nomal content range(less than 30%), B starch can improve dumpling skin quality.With the protein content increasing, the dumpling skin best cooking time increased and cooking loss rate decreased. The content of protein had significantly correlation with the dumpling skin elasticity, dumpling skin hardness, chewiness, maximum shear resistance, shear area parameters were increased at first and then decreased. Adhesion and resilience of dumpling skin increased with gliadin inceasing. If the wheat flour total protein fixed, gliadin content can improve the Naizhu nature of dumpling skin, and glutenin content can improve the sensory score of dumpling skin. With the glutenin / gliadin ratio increasesing, the optimal cooking time of the dumpling skin increased, water absorption and cooking loss decreased; dumpling skin firmness, chewiness, shear modulus had positively correlation with glutenin/gliadin ratio. With the glutenin/gliadin ratio increasing, dumpling skin color sensory score decreased, toughness sensory score increased; dumpling skin sensory score positively correlated with glutenin / gliadin ratio.The exploration of dumpling skin objective evaluation methods showed that: the TPA chewiness was used to evaluated the degree of dumpling skin chewing sticky; the TPA hardness was used to evaluated the hardness of sensory evaluation; the cooking loss was used to evaluated the characteristics of dumpling soup; the colorimeter△L * value was used to evaluate the dumpling skin color sensory score. High quality of dumpling flour should have these qualities.△L * value≥-11, Cooking loss rate≤4.5%, Chewiness≤4500, Hardness≥4000.