Improvement of Trehalose on Water Retention and Texture Properties of Dumpling Wrapper
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Abstract:
In order to solve the problem of poor kneading of dumpling skin caused by water loss and cracking in actual production, different concentrations of trehalose (0, 1.0%, 2.0%, 3.0%, 5.0%) were added. Wet gluten content, water loss rate, water absorption and texture properties of dumpling wrapper were determined. The results showed that the wet gluten content of the flour was the largest when the trehalose content was 2.0%, compared with the blank group, it increased by 15.49%. The addition of trehalose could reduce the water loss rate of dumpling wrapper. When the amount of trehalose was more than 1.0%, the water loss rate was significantly decreased, compared with the blank group. When the amount was 5.0%, the water loss rate was 7.46%, which was the lowest. Meanwhile, it could improve the water holding capacity of dumpling wrapper. The water absorption rate was 54.41%, which was the largest and increased by 13.85%, compared with the blank group, when the amount of trehalose was 1.0%. With the addition of trehalose, the dough showed good tensile properties. The maximum resistance to extension was 83.73 g when the addition amount was 1.0%. Trehalose adding could improve the TPA characteristics of raw and cooked dumpling wrapper. Compared with the control group, when the content of trehalose was more than 3.0%, the adhesiveness of raw dumpling skin increased significantly, which made the raw dumpling skin easier to knead in the process of making. The hardness and chewing of dumpling wrapper were improved by 14.60% and 11.66%, respectively, with 2.0% of trehalose addition. As a result, the appropriate amount of trehalose could improve the quality of dumpling wrapper, and it could be considered as a modifier for the production of dumpling wrapper, and the optimal addition amount was 2.0%.
