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2008•Food Science and Technology InternationalRequires access

Effect of mixed additives on the crack ratio of quick-freezing dumpling

Hou Hui-rong

Open publisher page 1 citations

Abstract

Gluten,modifided starch,phosphate and Vc meliorated the wheat flours.The microstructure changes of dumpling meliorated by additives were investigated.The result shows that the minimum crack ratio of quick-freezing dumpling is 11% when gluten 2%,modifided starch 2%,phosphate 0.2%,Vc 0.2% were added to the wheat flour.The result of microstructure shows that gluten can strengthen gluten network,modifided starch increases the amount of starch of dumpling,Vc influences the cross-linking degree between starch and protein.

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What this paper is about

Gluten,modifided starch,phosphate and Vc meliorated the wheat flours.The microstructure changes of dumpling meliorated by additives were investigated.The result shows that the minimum crack ratio of quick-freezing dumpling is 11% when gluten 2%,modifided starch 2%,phosphate 0.2%,Vc 0.2% were added to the wheat flour.The result of microstructure shows that gluten can strengthen gluten network,modifided starch increases the amount of starch of dumpling,Vc influences the cross-linking degree between starch and protein.

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Available abstract

Gluten,modifided starch,phosphate and Vc meliorated the wheat flours.The microstructure changes of dumpling meliorated by additives were investigated.The result shows that the minimum crack ratio of quick-freezing dumpling is 11% when gluten 2%,modifided starch 2%,phosphate 0.2%,Vc 0.2% were added to the wheat flour.The result of microstructure shows that gluten can strengthen gluten network,modifided starch increases the amount of starch of dumpling,Vc influences the cross-linking degree between starch and protein.

Key concepts: Gluten, Starch, Microstructure, Wheat gluten, Food science, Chemistry, Phosphate, Wheat starch

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