EFFECT OF GLUTEN AND STARCH CONTENTS IN WHEAT ON THE QUALITY OF DUMPLING WRAPPER

In this paper,we extracted wheat starch and gluten from wheat flour,prepared flour mixture with 60% to 74% starch content by mixing the wheat starch and gluten with the wheat flour,and studied the effects of protein and starch content on partial quality of dumpling wrapper.The results showed that the starch content was in extremely significant positive correlation with water absorption rate,expansion rate,cooking loss rate,L* and b* values of color of dumpling wrapper,color and gloss of raw dumpling wrapper,and was in extremely significant negative correlation with toughness,firmness and chewiness of the texture quality.The protein content was also in extremely significant or significant correlation with the above quality indexes of the dumpling wrapper in a rule completely opposite to that of the starch content.