The effect of potato starch on the quality of dumpling wheat flour

In order to study on the effect of the potato starch on the quality of dumpling flour and select the proper amount of its addition into dumpling flour,the farinograph parameter,extensograms,colour 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 L* value of uncooken dumpling skin,resilience of cooked dumpling skin and the rate of dry matter lost was increasing with the Potato starch increasing.The comprehensive score for dumpling skin indicates that the quality of dumpling skin was the best when the amount of potato starch was 1.5%.Above all,the potato starch has apparent effect on the quality of dumpling flour,and the optimum amount of addition was 1.5%.