The effects of different additives on the physical properties of dumpling wrapper

The objective of the study was to investigate the effect of four different additives, such as potato hydroxypropyl distarch phosphate starch (HDPS), acetate starch (AS), trehalose (TRE) and oligofructose (OFS) on the colour, water loss, rheological behaviour, microstructure and texture of Chinese du...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2019-12, Vol.13 (4), p.3077-3085
Main Authors: Li, Yueming, Zhang, Cuicui, Jiang, Xuejing, Gao, Ming, Yao, Xiaojing, Liu, Hui, Wang, Jing, Zhang, Hong, Zhang, Chun Jiang
Format: Article
Language:English
Subjects:
Acetic acid
Additives
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Dumping
Engineering
Food Science
Fructooligosaccharides
Gluten
Microstructure
Original Paper
Physical properties
Potatoes
Rheological properties
Starch
Texture
Trehalose
Water loss
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Summary:The objective of the study was to investigate the effect of four different additives, such as potato hydroxypropyl distarch phosphate starch (HDPS), acetate starch (AS), trehalose (TRE) and oligofructose (OFS) on the colour, water loss, rheological behaviour, microstructure and texture of Chinese dumping wrappers. In addition to TRE, the addition of HDPS, AS and OFS had significantly effects ( p  
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-019-00230-4