Study On The Flour Properties Of High Quality Frozen Dumpling And The Best Freezing Process

Frozen dumpling is a common frozen wheat flour food, its quality was deeply influenced by the flour quality .In this study, the physical, chemistry and freezing properties of wheat flour made from common flour varieties in Hunan were tested and analyzed. The result showed that: the starch content has notably negative influence on the quality of the frozen dumpling, the quantity and quality of the moist gluten is a very important factor influencing the frozen dumpling quality, it has a little positively influence on it. The test result also shows that: the quality requirement of flour for making frozen dumpling is that: the moist gluten content is 29%-31%, starch content is 70%-71%, and ash content below 0.45%, moisture content below 14.5%.The processing test of frozen dumpling shows that: freezing temperature notably affected the quality of frozen dumpling .the lower the temperature, the high the sense score of the frozen dumpling. And the optimal freezing temperature is -30癈------35"C.Some food additives can modify the quality of frozen dumpling. In this study, ascorbic acid, hydrophilic DMG and sodium alginate were tested, the result told that: three additives all can obviously modify the dumpling quality. And the most optimal dose of combination additive was that: ascorbic acid 0.006%, hydrophilic DMG 0.5%, sodium alginate 0.5%.At last, a orthogonal test about the flour variety freezing temperature and food additiveswas used. The result showed: the most optimal freezing process to make frozen dumpling air that: the flour variety is MeiSui strong strength flour, freezing temperature -30"C,the dose of the combination additive is 1.0%.