Study On Relationship Between Flour Properties And Quick-frozen Dumpling Skins Qualities In Wheat Varieties

Wheat flour is one of the main contents of frozen dumplings,and an irreplaceable role on the quality characteristics.The study of change of dumpling skins quality under frozen and freeze-thaw circling conditions of with special significance.This paper applied quick-frozen dumpling skins of different wheat varieties as experimental object.High Performance Liquid Chromatography,TPA analysis,Fourier Transform Infrared Spectroscopy,Differential Scanning Calorimetry,Scanning Electron Microscopy method are used to study of different wheat dumpling dough in frozen storage and freeze-thaw cycling conditions of quality changes.This article consists of three parts:(1)explore the components of gliadin confrontation configuration properties in the law;(2)select the best varieties of frozen dumplings exclusive;(3)to research the dumpling skins and gli changes in physical and chemical properties of the protein in frozen and freeze-thaw cycles.The main conclusions are as follows:(1)By measuring the basic indicators,rheological properties of flours and texture characteristics of quick-frozen dumplings skins,and principal component analysis was used.4 factors was reacted can extract 83.40% information of the original variable,and clustering analysis divided wheat varieties into 4 clusters according to scores of 4 factors,the clusters were basically in line with the difference of structure characteristics.Cluster 1 species(No.12,No.7,No.9,No.20)have better textural characteristics,and the cluster 2 species(No.13,No.1,No.11,No.14,No.5)were the worst.(2)The analysis,?-gliadin have negative effect on hardness,springness;??-gliadin has a role in promoting hardness,springness,and a greater impact on springness;?-gliadin is a major role in the cohesiveness,and has little effect on the hardness and springness.(3)Under frozen period and freeze-thaw cycles conditions textural properties of most varieties of were affected,and generally showed decreased elasticity and cohesiveness increased,hardness and chewiness decreased.Texture variation index of Strong gluten wheat is not significant changed such as No.12,No.7,No.9,No.20,No.15.Texture quality of soft gluten wheat represented a significant decline such as No.11,No.13,and the was in line with four clusters divided.Target range of quick-frozen dumpling special varieties are as follows: glidin protein for3.16%~4.16%,glutenin for 3.68%~4.44%,stability time>232s,tensile area for60~99.(4)Whiteness of all varieties under frozen period substantially decreased,and ranged from 3-9;The range of change in whiteness under freeze-thaw cycles conditions is 1-4.This shows that the influence under frozen period on the dumpling skins is much larger than freeze-thaw cycling conditions.The main reason to change in whiteness frozen dumplings are effect and enzymatic browning caused by frozen concentrated effects and mechanical effects as well as the Maillard reaction.(5)In the micro structure,protein secondary structure and particle size distribution,freeze-thaw cycles can cause more damage than the frozen period,and this is due to freeze-thaw cycles result in the formation of uneven ice crystals,then inevitably generate large ice crystals damage the protein network.At the same time,there is a close interaction between protein network,micro structure of flour products and the gliadin,better gluten network can well maintain crosslinking of gliadin and gluten,thereby conversely protecting the stability of gliadin.So compared with weak gluten wheat,strong gluten wheat with high quality protein network is more suitable as special varieties of frozen products.