2009•Science and Technology of Cereals,oils and FoodsRequires access
The effect of modified potato starch on the quality of deep-frozen dumpling
Yuan-Da Zhang
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Abstract
Dumpling was made of JinYuan dumpling flour as raw material,leek and pork as stuffing,modified potato starch as modifier.The influence of modified starch in different oxidation rate(or the degree of substitution) and adding amount to the frozen cracking rate of deepfreeze dumpling and their edible quality were researched. The results showed that the edible quality of deepfreeze dumpling mixed with modified starch was much better then that of without modified starch.The frozen cracking rate of the dumpling was the lowest when the adding amount was 2%.In the scope of experiment,the higher the degree of substitution of acetate starch was, the better the edible quality.