Effects on the quality of flour and deep-frozen dumpling from the proportion of prolamin to glutelin

Authors

WANG Xiqing, College of Food Engineering, Harbin Commercial University, Harbin, Heilongjiang 150076, China; College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
LIU Ying, College of Food Engineering, Harbin Commercial University, Harbin, Heilongjiang 150076, China
LIU Dongqi, College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
GUO Tianshi, College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
ZHANG Xiaolin, College of Food Engineering, Harbin Commercial University, Harbin, Heilongjiang 150076, China
XU Chenran, College of Food Engineering, Harbin Commercial University, Harbin, Heilongjiang 150076, China

Abstract

Using high gluten wheat flour as material, Gliadin, glutenin and starch in wheat flour were separated into monomers by separation and recombination. Thereafter, the effects of different Gliadin/glutenin ratios of reconstituted flour on the secondary structure of gluten protein and the thermal and rheological properties of dough and the quality of quick-frozen dumplings were analyzed. The results showed that, with the increase of the ratio of gliadin/glutenin(0∶1, 1∶3, 1∶1, 3∶1, and 1∶0), the content of α-helix and β-corner decreased gradually, and the content of β-folding increased gradually. Thermal denaturation temperature (Tp) and the enthalpy (ΔH) increased gradually, and the elastic modulus (G') and viscous modulus (G'') decrease gradually, with the gradual increases of rheological loss angle tan delta (G'/G''). The highest sensory score of frozen dumplings was 87.27 when the gliadin glutenin ratio was 1∶1 in the recombinant system. Under the control of these conditions, the quick-frozen dumplings have good shape, without cracks, smooth surface, uniform appearance after boiling, intact, refreshing and non-sticky teeth, toughness and biting strength, and the dumpling soup is clear, transparent and non-turbid.

Publication Date

10-28-2019

First Page

6

Last Page

10

DOI

10.13652/j.issn.1003-5788.2019.10.002

Recommended Citation

Xiqing, WANG; Ying, LIU; Dongqi, LIU; Tianshi, GUO; Xiaolin, ZHANG; and Chenran, XU (2019) "Effects on the quality of flour and deep-frozen dumpling from the proportion of prolamin to glutelin," Food and Machinery: Vol. 35: Iss. 10, Article 2.
DOI: 10.13652/j.issn.1003-5788.2019.10.002
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/2

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