A Study On Different Flour Dough Improver Influencing On Quality Characteristic Of The Frozen Corn Dumplings Flour

In this study,take the modified corn flours and wheat flours as the main raw material, wheat gluten,guar gum,sesbania gum and sodium alginate as dough conditioner for enhance the toughness and gluten strength,sucrose ester,monoglyceride,cyclodextrins,oxidized starch,bacterialα-amylase as the antioxidant for prevent aging,developed the complex dough conditioner of corn-wheat mixed dumpling flour and the complex antioxidant of quick-frozen corn dumpling,and the quality of quick-frozen corn dumpling were analyzed with relevant analytic approaches.The main study contents and achievements were listed as follows:Systematically analyzing physical and chemical properties of the modified corn flours and mixed dumpling flour(adding modified corn flours into the flour),wheat flours was used as the comparison.The results showed that moisture content,protein content,wet gluten content and precipitation value of modified corn flour was significantly lower than that of the control group,but crude starch content and falling number of modified corn flour was significantly higher than that of the control group.Physical and chemical indexes have different degrees of change when adding different proportion modified corn flours into the flour.The results of farinograph parameter of dough mixture showed that water absorption and softness of mix flour dough were increase,and development time,stability time and valorimeter value of mix flour dough were obviously decline with the modified corn flours increasing in mixed dumpling flour.Farinograph parameter of dough mixture was worse,and its processing performance was declining.Examinations confirmed that the ratio of the modified corn flours and wheat flours was 30:70 in mixed dumpling flour by cooking test.The effect of dough conditioner content on farinograph properties of mixed dumpling flour, wheat gluten, guar gum, sesbania gum and sodium alginate as dough conditioner were studied by farinograph for improving farinograph properties and processing performance.By result of orthogonal experiment, the optimum dough conditioner composition was 8 percent wheat gluten, 0.6 percent guar gum, 0.5 percent sesbania gum and 0.2 percent sodium alginate.Five types of inhibitor(sucrose ester,monoglyceride,oxidized starch,β-cyclodextrin,bacterialα-amylase) on quality of quick-freeze corn dumpling skin during frozen storage period were screened out, and determined the best formula of inhibitor by SAS9.2 data analysis software.The results showed that composite inhibitor formula were 0.02 percent bacterialα-amylase,0.38 percent sucrose ester and 3.99 percent oxidized starch and.The results of correlation analysis between TPA index and sensory index of quick - frozen dumplings during frozen storage showed that there was a strong relation between TPA index and sensory index of quick-frozen dumplings.TPA index can be used as the main parameters for quality evaluation of quick-frozen corn dumpling.