Development Of Dietary Fiber-rich Dumpling Wrapper And Study Of Its Storage Stability

Potato,okara and konjac flours are added to the wheat flour to develop the dietary fiber-rich dumpling wrapper.In this paper,the effects of three dietary fiber-rich additions on the physical and chemical properties of wheat flour were studied.Then,the response surface optimization was used to optimize the dumpling wrapper formulation.And the effects of potato,okara and konjac flours on the quality of dumpling wrapper were investigated during frozen storage.(1)The effects of three dietary fiber-rich additions on the physicochemical properties of wheat flour were studied.The results showed that the addition of potato and okara flours could enhance the functional properties and nutrient value of wheat flour.The addition of okara flour could significantly improve the dietary fiber and protein contents of wheat flour.The addition of konjac flour could improve the gelatinization viscosity of wheat flour.Through the single factor experiment,the contents of potato flour(20%),okara flour(10%),konjac flour(1.0%)was benefit for the property of wheat flour.(2)Potato flour(15-25%),okara flour(7.5-12.5%)and konjac flour(0.8-1.2%)were set as the treatment factors,dietary fiber content,antioxidant activity,optimized cooking time,cooking loss,hardness,chewiness,firmness,color,and sensory evaluation were measured as the responding quality parameters.The optimized formula was identified as potato flour(17.5%),okara flour(8.5%)and konjac flour(1.2%)(wheat flour,72.8%).In addition,the result showed that the overall quality of the optimized formula dumpling wrapper is higher than that of wheat flour dumpling wrapper,especially in terms of dietary fiber content and in-vitro digestibility.(3)The storage stability of dietary fiber-rich dumpling wrapper was investigated for 120 d.Five kinds doughs,made with wheat flour,wheat flour and flour,wheat flour and flour,wheat flour and konjac flour,contains7.50% potato flour,8.50% okara flour,1.20% konjac flour and 72.8% wheat flour.The objective was to investigate the effects of the dietary fiber-rich fractions on texture,thermal,water distribution and gluten properties of frozen dough during storage.It was found that the fractions could change the nucleation type and ice crystal growth rate.Especially,KF could significantly decrease the ice growth rate from 0.0177 to 0.0048.Correlation analysis showed the texture property was significantly correlated with water loss(0.796**),enthalpy change(?H)(0.832**)of ice melting,and ?-turn(0.491*)of gluten.DSC displayed that ?H increased during storage while fractions could lower the ?H.Meanwhile,LF-NMR revealed the fiber-rich fractions,especially KF,enhanced the proportion of bound water,which indicated reducing water mobility.With time going,?-sheet of gluten shifted towards ?-turn and the ?-sheet values of PF and OF have no significant change after 120 d.SEM also confirmed the network of gluten became disordered and weakened after storage.In this study,dietary fiber-rich wrapper was developed by single factor test and the response surface method,as well the storage stability was studied.These findings will be helpful for the development of frozen dough with different dietary fiber-rich additions and increase the utilization of potato and okara flours,which has great potential for industrial applications.