Effect of sodium stearoyl-2-lactylate on the quality of dumpling wheat flour

In order to study on the effect of the sodium stearoyl-2-lactylate on the quality of dumpling flour and select the proper amount of its addition into dumpling flour,the farinograph parameter,extensograms,color and texture characteristics of fresh dumpling skin,rate of dry matter loss when cooking and the texture characteristics of cooked dumpling skin was analyzed.The results showed that the dough stability time,valorimenter value and the energy for piercing fresh dumpling skin was increasing with the sodium stearoyl-2-lactylate increasing in the range of 0 ~ 0.8%,while the softness of dough and rate of dry matter loss deceasing constantly.The sodium stearoyl-2-lactylate had negative influence on the quality of dough farinograph and dumpling skin when the addition amount was above 0.8%.L value of uncooken dumpling skin was increasing with the sodium stearoyl-2-lactylate increasing,while the rate of flour water absorption deceasing constantly.Above all,the sodium stearoyl-2-lactylate has apparent effect on the quality of dumpling flour,and the optimum amount of addition was 0.8%.