Research On Complex Formulation Of Corn Flour Dumpling-tailored And Quality Evaluation

Corn flour had nutritional and healthy function while rough texture and poor processing quality largely restricted its application in the food processing industry. Therefore, it is an inevitable trend to develop tailored corn flour retaining original color, flavor and nutritional to meet demands of consumers. It is of great significance to develop tailored corn flour for dumpling with quality characteristic close to wheat flour to enhance the processing and eating quality of ordinary corn flour. In this study, complex formulation of tailored corn flour for dumpling was researched with ordinary corn flour adding pre-gelatinized, gluten and soybean protein. Tailored corn flour for dumpling was strengthened by adding guar gum, sodium alginate, konjak gum addition and SSL. Quality of tailored corn flour for dumplings was evaluated. Main results were as follows:1. Optimum formula of tailored corn flour four dumplings was obtained as follows:ratio of ordinary corn flour and pre-gelatinized corn flour is6:4, gluten addition10%, soybean protein addition5%. Water absorption index was74%, cooking loss rate6.45%, extensibility10.61mm, and resilience0.292. Comprehensive quality of dumpling prepared by tailored corn flour was well.2. Dough conditioner can improve the quality of processing and eating quality of corn flour dumplings. Mathematical model was obtained by Box-Behnken response analysis as follows: Y=87.77+0.37X1+1.40X2-0.067X3+0.41X4+0.10X1X2-0.43X1X3+0.30X1X4+0.37X2X3+0.32X2X4-0.15X3X4-0.43X12-2.89X22-0.86X32-0.65X42, R2Adj of Models is0.9105,which shows that the model can explain91.05%changes.Modifier of parameters were obtained as follows:guar gum addition0.62%, Sodium alginate addition0.32%, Konjak Gum addition is0.33%, SSL addition0.14%. Under these conditions, water absorption index cooking loss rate, extensibility and resilience were68.6%,3.62%,12.35and0.375, respectively.3. Under these conditions of WAI>57.3%, stability time>4.2min, cooking loss rate≤4.01%, extensibiltiy>11.26mm, resilience0.375, corn dumpling surface was smooth and taste was delicate by quality evaluation.