Abstract:

In order to establish a protocol for dumpling processing and quality evaluation method in laboratory, fifteen flour samples from wheat areas in China, Canada, Australia and USA were selected as the subjects in this study. The effects of mixing speed and time, water-absorbing capacity of dough, resting time and sheeting gaps on quality of dumpling were examined. Results indicated that mixing at the speed of 68 r/min in a GRL-1000 mixer for 12 min, 40%－47% water-absorbing amount for flour, two-step dough mixing method including first step mixing for 10 min followed by 5 min of resting and second step mixing for 2 min followed by 5 min of resting, seven-step dough sheeting including the gap settings of 5.0, 4.0, 3.0, 2.0, 1.5, 1.2mm and 1.0 mm generated the dough with optimal quality for dumpling processing. Raw and cooked dumpling wraps were evaluated from appearance and texture through a sensory panel and instruments. A positive correlation between the color of raw dumpling skin L*1h and the color evaluated by sensory panel was observed (r = 0.79, P ＜ 0.01); Similarly, a positive correlation between the elasticity index of cooked dumpling determined by instruments and the elasticity index evaluated by sensory panel was also achieved (r ＝ 0.88, P ＜ 0.01). However, a difference in appearance and texture of dumplings was exhibited due to different resources of flour. Although Chinese wheat flour provided good elasticity during dumpling preparation, acceptable firmness of dumplings during cooking was not exhibited. Australian and American flour offered good color and elasticity for dumplings, but processed dumplings exhibited soft texture. Canadian wheat flour was characterized by good appearance, acceptable elasticity, and better firmness and texture during cooking.

Key words: dumpling, laboratory processing, quality