The Study On The Application Of Flax Seed Powder In Dumpling Wrapper

The dumpling is a traditional food in China and loved by the people because of the rich, convenient and delicious factors. Most importantly, the dumpling wrapper quality is the key factor of the quality of dumpling. Flaxseed powder is rich in nutrition and help to improve the quality of the food. Recently, the baked food have begun to study at home and abroad, but applied to the dumpling wrapper is seldom reported in China. Therefore, the research on the application of Flaxseed powder in dumpling wrapper, for improving the quality of dumpling wrapper, is of great significance.This paper researched the application of Flaxseed powder in stuffing and wrapper of dumpling. The effects of the amount of Flaxseed powder added in dumpling stuffing on water holding capacity, texture and sensory evaluation were studied. The paper determined the optimum amount of flaxseed powder by using this method. This study is based on changing the amount of flaxseed powder, the technology conditions about the amount of water and the time of kneading and fermenting dough, the quick-frozen boiled dumpling wrapper is made of. According to the before and after the frozen water loss rate, the dumpling wrapper soup transmittance and cooked dumpling wrappers texture changes(hardness, springiness,chewiness), combining with the sensory evaluation test, to explore the effect of flaxseed powder on the quality of dumpling. In the end, the study compared two antioxidants BHA and BHT often used in dumplings with Flaxseed powder in the antioxidant activity. The main results are as follows:(1)The effect of Flaxseed powder on the stuffing of frozen dumplings: in the water holding capacity aspect, adding Flaxseed powder in the stuffing of frozen dumplings can significantly inhibit the decline of thawing loss and cooking loss. The more the amount, the greater the effect. In the texture aspect, adding Flaxseed powder in the stuffing of frozen dumplings can significantly inhibit aggregation and chewiness decrease and ensure the stability of the quality of dumplings stuffing in the refrigerated process. Finally, considered a comprehensive sensory evaluation, the paper selected 7.5% as the addition amount of Flaxseed powder.(2)To study the amount of flaxseed powder effect on the frozen dumpling wrapper, the amount of flaxseed powder which has significant effect on the dumpling wrapper quality indexes are the before and after the frozen water loss rate,the light transmittance and the hardness,while the chewiness has apparent influence. Considering the sensory evaluation, the dumpling wrapper will be better quality,when the amount of flaxseed powder is in 1.5%. To study the amount of water effect on the frozen dumpling wrapper, the amount of water which has significant effect on the dumpling wrapper quality indexes are the before and after the frozen water loss rate,the hardness and the chewiness, while the springiness has apparent influence. Considering the sensory evaluation, the dumpling wrapper will be better quality,when the amount of water is in 46%. To study the time of kneading dough effect on the frozen dumpling wrapper, the time of kneading dough which has significant effect on the dumpling wrapper quality indexes are the before and after the frozen water loss rate,the hardness. Considering the sensory evaluation, the dumpling wrapper will be better quality,when the time of kneading dough is in 11 min. To study the time of fermenting dough effect on the frozen dumpling wrapper, the time of fermenting dough which has significant effect on the dumpling wrapper quality indexes are the before and after the frozen water loss rate and the light transmittance. Considering the sensory evaluation, the dumpling wrapper will be better quality,when the time of fermenting dough is in 10 min.(3)The effect of Flaxseed powder on antioxidant: adding Flaxseed powder in the stuffing of frozen dumplings can significantly inhibit the oxidation of fat in the dumplings, The more the amount, the greater the effect. With the increase of storage time, the antioxidant effect of Flaxseed powder better than BHA and BHT.