Abstract:

The physical properties (such as freeze-thaw stability and high-temperature stability) of tapioca starch and tapioca
acetyl starch were compared. The effect of modified starch on the quality of dough and quick-frozen dumpling wrappers
was studied by adding tapioca acetyl starch in different proportions (0%, 4%, 6%, 8% and 10%) to wheat flour and then
the indexes of quick-frozen dumplings including skin boiling loss, texture and sensory quality were analyzed. The results
showed that due to its acetyl groups, acetyl starch had better freeze-thaw stability and high-temperature stability so that it
could be applicable to improve the quality of quick-frozen dumplings. The texture and boiling property of quick-frozen
dumpling wrappers were significantly improved. The best result was achieved by addition of 4%–6% of acetyl starch.

Key words: tapioca starch, acetyl starch, dough properties, quick-frozen dumpling wrapper, freeze-thaw cycle