Abstract
Physicochemical properties of dumpling wrappers with different levels of acetylated potato starch (APS) were measured. Differential scanning calorimetry (DSC) indicated that the presence of APS significantly reduced the freezable water content (FWC) of the system. For the systems, the mobility of the water which was measured by pulse nuclear magnetic resonance (NMR) demonstrated that the existence of APS reduced the relaxation time. Whereas, the centrifugation measurement indicated that the water holding capacity (WHC) values of wheat flour with APS were higher than the control. Scanning electron microscope (SEM) was used to examine the micromorphology of dumpling wrappers.
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