The effects of different additives on the physical properties of dumpling wrapper

Abstract

The objective of the study was to investigate the effect of four different additives, such as potato hydroxypropyl distarch phosphate starch (HDPS), acetate starch (AS), trehalose (TRE) and oligofructose (OFS) on the colour, water loss, rheological behaviour, microstructure and texture of Chinese dumping wrappers. In addition to TRE, the addition of HDPS, AS and OFS had significantly effects (p < 0.05) on the colour of both frozen dumpling wrappers and steamed dumpling wrappers. The addition of HDPS, AS, TRE and OFS can significantly decrease (p < 0.05) the water loss of frozen dumpling wrappers compared to control samples. The addition of HDPS (6%), AS (6%), TRE (2%) and OFS (2%) had the highest G′, G″ compared to other samples. The microstructure from the cross section and tangent plane of the frozen dumpling wrappers and steamed dumpling wrappers showed that there were some small space among starch granules and the gluten network showed more compact with the addition of HDPS (6%), AS (6%) and TRE (2%) than the control samples. The addition of OFS (2%) can not change the microstrure of the frozen dumpling wrappers and significantly promote the formation of gluten network of steamed dumpling wrappers. The addition of HDPS, AS, TRE and OFS can influence the hardness, resilience and cohesiveness of steamed dumpling wrappers and improve their texture.