Study Of The Influence Of Protein Components On Quality Of The Specific Dumpling-Flour

This study takes eight kinds of dumpling special flour for experimental materials, measures physicochemical indexes of flour ash content, sedimentation value, wet gluten content, falling number, dough rheological- properties, and proteins components contents of crude protein, albumin, globulin, gliadin, glutenin, analyzes high-molecular-weight glutenin subunit constitution and simulated expression amount, also tests dumpling cortex structure and sensually evaluated quick-frozen dumplings quality, analyzes relativity of protein component, physicochemical indexes and dough rheology index, quality relativity between dumplings and quick-frozen dumplings, determinates influential action of protein components on dumpling special flour quality. Main results are as follows:1. Proportion of glutenin and gliadin, and formation and stability time are significantly positively correlated. Increasing of proportion of glutenin and gliadin is advantageous to improve gluten quality. Improving contents and proportion of glutenin and gliadin is good for improving dough elastic and modifying dumpling quality.2. The effects of subunit 1 is larger than Null. Subunit 1 and simulated expression amount has great influence on dumpling sensory quality. Subunit 1 and Subunit 7 have positive effect on quality; however, Subunit 2 and Subunit 8 have negative effect on quality.3. Protein components which have great effect on dumplings effect are gliadin, surplus protein, high-molecular-weight glutenin, low-molecular-weight glutenin, subunit 1, subunit 8, and subunit 12. Protein components which have great effect on quick-frozen dumplings effect are globulin, glutenin, surplus protein, high and low-molecular-weight glutenin, subunit 2 and subunit 7. Processing high quality quice-frozen dumplings requires higher of protein quality, emphasizes more of proper proportion of glutenin components. High-molecular-weight glutenin subunit has different influences on processing high quality dumplings and quick-frozen dumplings. Subunit 2 and subunit 7 has great influence on quick-frozen dumplings. Subunit 1, subunit 8 and subunit 12 has great influence on general dumplings.4. When processing quick-frozen dumplings, its ash contents must be strictly controlled, because high ash contents can cause high rupture rates during frozen of dumplings. The flour which is used to process quick-frozen dumplings not only needs certain wet gluten content, but also needs good gluten quality. Dough rheological characteristics have great influence on perception evaluation indexes of quick-frozen dumplings.5. TPA index hardness and evaluation of quick-frozen dumplings perception are significantly positively correlated; TPA index hardness and appearance after frozen and dumpling total marks are flatly significantly positively correlated. Gumminess and chewiness of TPA index are significantly positively correlated with toughness, and appearance after frozen and total marks. Therefore, parts of springier TPA test index hardness, gumminess, chewiness can be used to reflect quick-frozen dumplings quality, but can not completely replace dumplings perception evaluation. Combined springier TPA test index with perception evaluation can better reflect the difference of quick-frozen dumplings quality.