Application of three kinds of grain in quick-freezing dumpling

Soybean flour,oat flour and corn flour were added in quick-freezing dumpling skin,the influence of the addition content of grains flour on the optimum amount of water in mixed flour,the cracking ratio and edible quality of quick-freezing dumpling were studied.The results showed the optimal amount of water of Xiang man yuan dumpling flour,soybean flour,oat flour,corn flour was 0.43,0.33,0.63,0.53g/g,respectively.With the increasing amount of grains,the cracking ratio of quick-freezing dumpling added on oat flour and corn flour was rising,the cracking ratio of quick-freezing dumpling added on soybean flour firstly increased and then decreased.In the 1‰ level,the influences of soybean flour addition,oat flour addition and corn flour addition on the sensory total score of quick-freezing dumpling were all extremely significant.The coefficient of determination(R2)was 0.936,0.990 and 0.994,respectively,and regression models were established,which were y=90.404-61.413x,y=90.094-122.477x and y=94.366-101.65x respectively.