Effects of high‐temperature cooking soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper

Abstract

SummaryWheat flour was replaced by soybean dregs with contents of 0.5%, 1.0%, 1.5%, 2.0% and 2.5% respectively. The effects of soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper were studied. The results showed that with the increase of the content of soybean dregs, the total weakening value and retrogradation value of mixed flour decreased. The cooking stability reached its maximum when the addition of soybean dregs was 1.0%. The attenuation value and enthalpy value of mixed powders decreased gradually, and the regeneration value was consistent with the research results of thermal–mechanical properties. This shows that the addition of soybean dregs enhances the thermal stability and anti‐ageing ability of wheat flour. The content of free water in dough decreases, which enhances the ability of doughs to bind water. The microstructure showed that when the addition amount was 1.0%–1.5%, soybean dregs had little damage to the gluten network structure in the dough. The sensory results showed that the use of soybean dregs in cooked dumpling wrapper products improved the sensory changes of potential consumers.