Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers

Abstract

Canna edulis ker flour (CEKF) is one of the best substitutes for wheat flour. The properties of its mixed powder and its effects on the product quality are the focus of the research. The optimal addition amount of CEKF in dumpling wrappers and the changes of 20% CEKF frozen dumpling wrappers stored at different temperatures were investigated. The results showed that the optimal amount of CEKF was 20%, which showed the longest stabilization time, the smallest weakening degree, the best texture properties, and the short cooking time. When frozen storage at different temperatures for 15 days, the texture of dumpling wrappers containing 20% CEKF at −12°C was closer to the samples at −24°C. There were no obvious differences in color, water migration, and microstructure between −12°C and −18°C. In short, the quality of dumpling wrappers frozen at −12°C and −18°C was similar. Novelty impact statement The dumpling wrappers containing 20% canna edulis ker flour (CEKF) had the best texture properties and a shorter cooking time. The dumpling wrappers containing 20% CEKF were frozen and stored at different temperatures for 15 days, and it was found that the quality of the dumpling wrappers frozen at −12°C and −18°C was similar. It provides a new way to improve the quality of dumpling wrappers in the selection of the supplementary materials, expands the application range of CEKF in food, and provides a certain theoretical basis for the frozen storage temperature of dumpling wrappers.