Study On The Development Of Quality Improvement Agent For Quick-frozen Dumplings And Its Effect On The Structure Of Gluten Network

In order to solve the problem of quick-frozen dumplings appear dry surface water loss,skin cracks,darkening color,deterioration of food quality and other issues,improve the sensory quality and quality and quality of frozen dumplings,and explore the impact of food improver on the structure of gluten network of quick-frozen dumplings,we use Xinong 822 and Xinong 20 wheat as raw materials,and gluten,xanthan gum,sucrose fatty acid ester and disodium hydrogen phosphate as quality modifiers for quick-freezing dumplings.These four food improvers and their composite quality improver was added to wheat flour according to different added amounts,and the effect of four food improvers on the pasteurization characteristics,silty properties and foaming characteristics of wheat flour,and on the water loss rate,cooking loss rate,texture characteristics and color of the frozen dumplings skin were studied.And through the freeze-thaw process,the gluten,xanthan gum,sucrose fatty acid ester and disodium hydrogen phosphate are used to disulfide bonds,frozen water content and protein secondary structure of the two quick-freezing dumplings,exploring the influence mechanisms of these four food improvers on the gluten network structure of quick-freezing dumplings,and finally developing the best composite quality improvement through orthogonal experiments.The main findings are as follows:(1)Xinong 822 is a medium gluten wheat,and Xiongong 20 is a strong gluten wheat.With the increase of gluten and xanthan gum content,the peak viscosity of two kinds of wheat flour increased and the peak time gradually decreased.Among them,the gelatinization temperature of Xinong 822 wheat flour showed a decreasing trend;along with sucrose fatty acid esters,with the increase of disodium hydrogen phosphate content,the peak viscosity and peak time of two kinds of wheat flour increased.Among them,the pasting temperature of Xinong 822 wheat flour showed an increasing trend.When the sucrose fatty acid ester amount was 0.25%,the gelatinization temperature was the lowest.With the increase of the contents of xanthan gum and disodium hydrogen phosphate,the silt properties and the bubbling properties of both wheat flours were improved,the dough quality index increased,the P(W)value increased,and the gluten strength increased.Among them,yellow When the amount of raw rubber added was 0.3%,the formation time of Xinong 822 dough was the shortest and the stability time was the longest.With the increase of gluten flour and sucrose fatty acid ester content,the silty properties and the foaming characteristics of Xinong 822 wheat flour were improved.Significantly,when the added amount of sucrose fatty acid ester was 0.25%,the formation time of Xinong 822 dough was the shortest;and with the increase of gluten flour content,the silage characteristics of Xiongnong 20 weakened,the dough quality index decreased,and the dough extended.With the increase of sucrose fatty acid ester content,the silage properties and foaming characteristics of Xi Nong 20 wheat flour dough were all weakened,and the P value was decreased.(2)With the increase of gluten,xanthan gum,and sucrose fatty acid ester content,the water loss rate of Xinnong 822 quick-freezing dumpling skin showed a decreasing trend,3% gluten meal,0.3% xanthan gum,and 0.1% sucrose ester,the lowest rate of water loss,but with the increase in the content of disodium hydrogen phosphate,the rate of water loss gradually increased.With the increase of the content of gluten,xanthan gum and disodium hydrogen phosphate,the water loss rate of the frozen dumplings of Xinong 20 showed an irregular downward trend.The amount of wheat gluten added was 1%,and the amount of xanthan gum was 0.3%.When % and disodium hydrogen phosphate were added at 0.1%,the rate of water loss in the quick-freezing dumpling skin was the lowest.With the increase of sucrose fatty acid ester content,the water loss rate of the quick-freezing dumpling skin increased.With the increase of gluten and xanthan gum content,the cooking loss rate of both quick-freezing dumplings gradually decreased.When the amount of xanthan gum is 0.1%,the loss rate of Xunong 822 frozen dumplings is the lowest.As the content of sucrose ester and disodium hydrogen phosphate increased,the cooking loss rate of Xinnong 822 quick-freezing dumplings gradually decreased,the sucrose fatty acid ester content was 0.1%,and the disodium hydrogen phosphate additive content was 0.3%.The cooking loss rate of 822 frozen dumpling skin was the lowest,while the cooking loss rate of Xinnong 20 frozen dumpling skin increased.With the increase of xanthan gum,sucrose fatty acid esters and disodium hydrogen phosphate content,the hardness and chewiness of the Xinong 822 quick-freezing dumpling skin gradually increased,and the shearing parameters gradually increased,when the amount of xanthan gum was 0.3% At the same time,the elasticity of Xinong 822 frozen dumpling skin was the largest;the hardness,chewiness,elasticity,and shear parameters of Xi Nong 20 frozen dumpling skin were reduced,and the dumpling skin became soft.With the increase of gluten content,the hardness and chewiness of two kinds of quick-freezing dumplings were gradually increased,and the shearing parameters were gradually increased.When the amount of gluten added was 3%,the elasticity of Xinnong 822 quick-freezing dumplings was highest.With the increase of gluten,xanthan gum and sucrose fatty acid ester content,the color of Xinnong 822 raw dumpling skin becomes worse,and the color of dumpling skin after cooking turns white.With the increase of disodium hydrogen phosphate content,the Xinong 822 raw dumplings and boiled dumplings are brightened and whitened,with 3% gluten,0.3% xanthan,0.25% sucrose fatty acid,and disodium hydrogen phosphate.When the addition amount was 0.3%,the L value,a value,and b value significantly changed.With the increase of the content of gluten,xanthan gum and disodium hydrogen phosphate,the color of the dumplings of Xinnong 20 which had not been frozen and frozen had deteriorated,while the sucrose fatty acid esters turned white.As the content of gluten,xanthan gum and sucrose fatty acid esters increased,the color of Xinong 20 dumplings turned white after cooking,but the color was still dark after adding the disodium hydrogen phosphate dumplings,indicating that the disodium hydrogen phosphate can be Resist the destruction of gluten protein structure in dumpling skin by cooking.(3)Under the condition of freeze-thaw cycle,with the increase of gluten,xanthan gum,sucrose fatty acid ester and disodium hydrogen phosphate content,the content of disulfide bonds in the skin of Xinnong 822 quick-freezing dumplings showed a significant increase.The content of freeze-dried water was significantly reduced,and the ?-helix content of protein secondary structure was increased.With each increase in the number of freeze-thaw cycles,the freeze-dried water content of the food improver was gradually increased,and the secondary structure of the protein was increased.As the content of gluten,xanthan gum,and disodium hydrogen phosphate increases,the content of disulfide bonds in the skin of Xinnong 20 frozen dumplings increases significantly,the content of freeze-dried water decreases,and xanthan gum and hydrogen phosphate are added.Sodium can make the secondary structure of protein dense,and the secondary structure of protein in frozen dumpling skin with gluten powder does not change significantly.With the increase of sucrose fatty acid ester content,the content of disulfide bonds in the frozen dumpling skin gradually decreases.The freeze-in water content increased,and the secondary structure of the protein became loose.With the increase in the number of freezing and thawing,the frozen water content of the frozen frozen dumplings of Xinong 20 frozen dumplings containing these four food improvers was increased.Protein secondary structure become loose,but the tendency with the increase of the addition amount becomes gradual.(4)Sucrose fatty acid esters are not conducive to improving the quality of Xinong 20 wheat flour and frozen dumplings.The optimal compound quality improver formula was obtained through orthogonal test.The optimal amount of Xinong 822 quick-freezing dumpling flour quality improver was: gluten 3%,xanthan gum 0.3%,sucrose fatty acid ester 0.1%,hydrogen phosphate Disodium 0.3%.The optimal addition amount of Xinong 20 frozen dumpling flour quality improver was: 1% gluten,0.1% xanthan,and 0.1% disodium hydrogen phosphate.