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The Study on Effect of Wheat Flour Compositions on Dumpling Skin Quality

Author: ShiJianFang
Tutor: WangXiaoZuo
School: Henan University of Technology
Course: Cereals, Oils and Vegetable Protein Engineering
Keywords: Flour Starch Protein Dumpling skin Quality
CLC: TS213.2
Type: Master's thesis
Year: 2010
Downloads: 129
Quote: 4
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Abstract


Subject to typical dumpling powder as raw material. Flour component analysis, the separation of the reorganization of flour component dumpling skin quality. Amylose and amylose, straight / branched starch ratio, A, B starch, wheat gluten, gliadin dumpling skin quality. Objective evaluation of the dumpling skin, to provide a reference for the perfect dumpling skin evaluation system. The experimental results are as follows: dumpling powder stable quality, the basic raw material powder indicators meet the industry standard for high-quality the dumpling flour for the. Flour moisture, ash, starch composition, protein content less gluten, gliadin, glutenin / gliadin ratio differences are relatively large. Greater starch content in the raw material powder, the best dumpling skin less cooking time, the water absorption of the greater, the greater the cooking loss. Increase in starch content can improve the appearance of the dumpling skin quality, but then the dumpling skin toughness, hardness, dumpling soup features have a negative impact, add 10% starch flour dumpling skin sensory score highest. The increase in protein content can improve the toughness of the dumpling skin, hardness sensory scores have a negative impact, but then the quality of the appearance of the dumpling skin. Quality dumpling flour protein content of 11% to 12.5% ??(14% wet basis), the starch content in the range of 68% to 73% (14% wet basis). Amylose content of the dumpling skin sensory score hardness indicators indicators have a negative impact on the quality of the dumplings powder should be lower amylose content and starch ratio of straight / branched amylose content quality dumpling powder 20%, straight / branched starch ratio is less than 0.4. The dumpling skin better quality of B higher starch content of the flour produced within the normal range for the content (less than 30%) having an improved effect of the starch on the B dumpling skin quality. Increased gluten content of flour dumpling skin increases the cooking time, the the cooking loss rate decreases. Reduced dumpling skin hardness, chewiness, shear modulus parameter first increases with increasing gluten content flour dumpling skin adhesion Reply index increases with increasing content of flour gliadin . The the certain total protein gliadin content increases can improve the the dumpling skin's Naizhu, increase in gluten content can improve the the dumpling skin's composite score. Gluten / gliadin ratio increases the best dumpling cooking time increases, water absorption decreases, the the cooking loss rate decreases. The dumpling skin hardness, chewiness, shear modulus indicators gluten / gliadin The ratio is positively correlated. With the increase of the ratio of gluten / gliadin, the the dumpling skin color sensory score decreases, increased toughness sensory ratings. The dumpling skin sensory score with gluten / gliadin ratio of positive correlation. The exploration objective evaluation of the dumpling skin results show that instead of the sticky dumpling skin sensory evaluation indicators: TPA chewiness, hardness instead on TPA dumpling skin hardness, cooking loss instead of a dumpling soup characteristics difference meter △ L * value instead of the dumpling skin color parameters to evaluate the quality of the dumpling skin. Quality dumpling powder △ L * values ??≥ -11; cooking loss ≤ 4.5%; the TPA parameters the chewiness ≤ 4500; the hardness parameters ≥ 4000.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Cereal system of food > Flour-made products
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