EFFECTS OF WAXY WHEAT FLOUR ON SKIN AND QUALITY OF QUICK-FROZEN DUMPLING

This study was designed to explore effects of waxy wheat flour on skin and quality of quick-frozen dumpling. How different quantity of waxy wheat flour influenced cooking characteristics, texture properties and sensory characteristic were measured. Finally, we found cooking characteristics of quick-frozen dumpling skin was obviously improved, toughness of raw dumpling skin was also improved and moreover crackling rate of frozen dumpling had a remarkable decline. Analysis of sensory evaluation suggested that, quick-frozen dumpling which was added with waxy wheat flour turned to have higher score on stickiness and refinement, improved boiling resistance, but poor color and gloss. Adding 20% waxy wheat flour could achieve best improvement on dumpling skin, cooking characteristics, texture property, crackling rate and sensory characteristic. Waxy wheat flour has better gelatinization property, water holding capacity and freeze-thaw stability and adding a proper quantity of waxy wheat flour can effectively lower crackling rate of quick-frozen dumpling and improve cooking quality.