Nutritional value of bean dregs and its application in dumpling wrappers

This paper expounded the technological problems and quality requirement of the fast frozen dumplings.

This paper expounds the technological problems in and the quality requirement of the tailored flour for making Chinese traditional wheat flour food-small steamed and stuffed buns (fermented) and dumplings (unfermented).

In the most northern districts of our country, the dumpling is the typical representative of the favorite festival and domestic foods, which is not only the delicious food in people s mind because of its distinctive flavor, but also has become the centre of the eating custom as a result of thousands of years development.

The common quality problems dumpling wrapper crackle,color and browning in the boiled meat dumpling production and circulation were discussed.

In order to study on the effect of the sodium stearoyl-2-lactylate on the quality of dumpling flour and select the proper amount of its addition into dumpling flour,the farinograph parameter,extensograms,color and texture characteristics of fresh dumpling skin,rate of dry matter loss when cooking and the texture characteristics of cooked dumpling skin was analyzed.

Gelatinization characteristics and gluten content as well as other indexes of 6 samples of dumpling flour which were collected from different producing areas were analyzed with a rapid viscosity analyzer.

Eight species of dumpling flour sold in supermarkets in Zhengzhou were used as materials to test their qualities and to study the relationship between physico-chemical properties of dumpling flour,dough rheological property and dumpling quality.