Study on Processing Technology and Formula of Fast-frozen Dumpling
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to improve the quality of Fast-frozen Dumpling, the effects of several processing parameters on preparation of fast-frozen dumpling, including flour content, salt content, starch content, kinds of additives, water content, Knead pastes time and freezing storage temperature, were investigated. Results showed that the highest quality of fast-frozen dumpling was achieved using the following formula and processing technology: into the selected flour with 30% gluten, 1% salt, 10% starch and 0.1% sucrose ester were added firstly to improve gluten, increase hygroscopy and as emolsifier, respectively. After adding 47% water, the dough was kneaded for 20 min, molded, then quickly frozen and stored at -20 ℃.
