| Two representative powder which were used to produce frozen dumplings were choosed to analysis their basic physical indicators and rheological indexes such as tensile properties and powder quality characteristics.After adding different type of additives such as water retaining agent,emulsifier and thickener in dough Based on the rheological properties we research the texture and the sensory quality index of the frozen dumplings wrapper to obtain the optimum formulation of mixed type additives to investigate the single additive,and compound of mixed additives to powder effect on frozen dumplings and application results.There is no difference in the moisture,ash and the protein content in the two flour,but the starch content,falling number and dough rheological properties have some differences especially in the dough rheological properties.Sample one was 275.4% higher in the stability time than that in sample 1,in the extension and tensile curve resistance the sample one was 72.2% and 54.3% higher than that in sample two.So the two flour has a representative to make frozen dumplings.After adding different types of food additives in the flour,the dough rheological properties showed that the water retaining agent addition has a small amplitude change in the farinograph parameter,the sample 1 slightly ascend about 5% than the blank but concerned with the flour itself,it has a big influence in the in the poor flour than in strong flour.Three kinds of water retention agent had significant effect on the weakening degree of sample 1 and sample 2.When adding 0.3% sodium hexametaphosphate in the two flour,their weaken degrees had been increased by 20% and 110%.Emulsifiers could improve the Farinograph property of doughthey have beneficial effects both on dough stability time and Farinograph Quality number.Monoglycerides was more obvious in emulsifying agents,it increased the stable time and the weaken degrees by 20% and 20% respectively by the 0.4% amount.Thickening agent not only enlarge the tensile curve area of dough,but also improve the maximum tensile resistance significantly,with the effect of strengthening the strength of dough,especially xanthan gum the biological polysaccharide molecules,and protein binding can also greatly increase the shear resistance of the dough,the index of dough to certain improvement.Have the function of the improved dough thews,0.3% amount of xanthan gum could make the sample 1 and sample 2 reduced by 38.46% and 25.92% respectively.Based on the the tensile curve area as the object of investigation indicate that the results of orthogonal test,the optimum compound of modifier were 0.1% sodium pyrophosphate,0.25% glycerol monostearate and 0.16% xanthan gum,the equivalent to the total amount of the flour was 0.51%.Determination of fresh dumpling wrapper and quick-frozen dumpling wrapper expansion ratio and water absorption results show that adding a modifier dumpling wrapper sensory quality of the overall upward trend,especially in the dumpling wrapper hardness,toughness and resistance to boiling,mix soup on sex,additives can have obvious optimization effect.Brightness and chromaticity of dumpling wrapper were measured by color difference meter and sensory evaluation,the results showed that there was a positive correlation between the two method.Hardness,elasticity,chewiness and resilience of dumpling wrapper were measured by TPA properties,the results showed that adding the improver wrapper frozen dumpling in dueling hardness,elasticity,chewiness fresh dumpling wrapper haweakened recede,but not so much(within 8%),resilience result showed that frozen dumpling wrapper had a advantage than fresh dumpling wrapper,sample 1-2 and sample 2-2 were increased by 34.8% and 35.65% than that before respectively. |
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