The Effect Of Additives On The Quality Of Dumpling Wheat Flour

In order to improve the processing quality of the special dumplings flour, the effects of four additives, namely transglutaminase(TG-M), sodium stearyl lactylate (SSL), wheat gluten and potato starch, on the change rule of the wheat flour's farinograph parameters, extensograph parameters, the appearance color of uncooked dumpling wrapper, cooking properties and texture properties were firstly systematically analyzed. Then the influence of the compound additives with different dosages and percentage of TG-M, SSL, wheat gluten and the potato starch on the different glutens wheat (strong, medium and weak) flour's viscosity parameters, farinograph parameters, extensograph parameters, the appearance color of dumpling wrapper, the rate of dry matter lost after cooking and the texture properties of uncooked dumpling wrapper were studied detailedly. Consequently, the addition percentage of the four additives for different glutens wheat was optimized.(1) With the addition of TG-M increasing, the dough development time, stability time, valorimeter value, appearance color of uncooked dumpling wrapper and the resilience of cooked dumpling wrapper all increased; and the softening degree gradually decreased. However, when the addition was more than 4.5g/kg, the transglutaminas had weak effect on the dough farinograph parameters and the texture properties of dumpling wrapper. When the addition of TG-M was 4.5g/kg, the rate of dry matter lost was lowest, and the comprehensive score was highest. With the addition of SSL rising, the dough development time, stability time and work done by frazzling uncooked dumpling wrapper all increased; and the softening degree and the rate of dry matter lost decreased. When the addition of SSL is higher than 0.8%, the dough farinograph parameters and the texture properties of dumpling wrapper were decreased. According to the hygienic standard GB2760-1996, the maximum adding dose.of SSL in wheat flour is 0.2%.Wheat gluten can obviously change the dough rheological properties and decrease the cooking rate of dry matter lost, but it can also decrease the appearance color of uncooked dumpling wrapper. The optimum amount of wheat gluten was 9.0%. The potato starch can increase the appearance color and resilience, while it can also increase the rate of dry matter lost, the optimum amount was 1.5%.(2) TG-M, SSL, wheat gluten and the potato starch all had obviously effects on wheat flour with different gluten and different varieties, even among the same gluten but different wheat varieties. The viscosity parameters, farinograph parameters, extensograph parameters and the appearance color, the rate of dry matter lost and the texture properties of dumpling wrapper were affected distinctly. The addition percentage of these compound additives on the different kinds of gluten flour is optimized as follows: for the strong gluten flour, TG-M 0%, SSL 0.20%, wheat gluten 8.00% and potato starch 10.00%; for the medium gluten, TG-M 0.45%, SSL 0.10%, wheat gluten 8.00% and potato starch 0%; for the weak gluten, TG-M 0.90%, SSL0%, wheat gluten 8.00% and potato starch 5.00%.