Abstract: In order to study the relationship between quality characteristics of different wheat flour and quick-frozen dumpling skin quality, 22 kinds of wheat were selected. The quality of wheat flour and texture and sensory evaluation of quick-frozen dumpling skin were measured. The results showed that the elasticity of the dumpling skin was significantly positively correlated with flour quality index (P<0.05). The cohesion of the skin was significantly negatively correlated with starch content, ash content, wet gluten content, and dough formation time of the flour (P<0.05). The restoring force was significantly negatively correlated with the flour quality index (P<0.05) and significantly positively correlated with tensile resistance, tensile ratio, and maximum tensile ratio (P<0.05). The main factors that affected the quality of dumpling skin were flour quality index, starch content, protein content, wet gluten content, tensile property, and gelatinization characteristics. The wheat varieties that are suitable for making dumpling skin are Jimai No. 4, Yumai 49-198, and Zhengmai 9023.
艾志录,王笑,潘治利,等. 不同品种小麦粉品质特性对速冻饺子皮品质的影响[J]. 食品与发酵工业, 2019, 45(10): 66-71.
AI Zhilu,WANG Xiao,PAN Zhili,et al. Effects of different wheat flour properties on the quality of quick-frozen dumpling skin[J]. Food and Fermentation Industries, 2019, 45(10): 66-71.