Abstract:Effects of the starch phosphate monoester on the steamed dumplings wrappers were investigated by orthogonal experimental design. The results showed that the starch phosphate monoester was the most significantly influential factor fo the quality of steamed dumplings wrappers, followed by water addition and water temperature. The optimal technical parameters for preparation of steamed dumplings wrappers were phosphate monoester starch 7% (count as wheat flour), water temperature 95℃, and water addition65%(count as wheat flour).
