Effects on the Transparency of Corn Starch Dumpling Wrappers

Jun He Zhang; Guang Lei Li; Jie Zeng

doi:10.4028/www.scientific.net/AMR.554-556.1049

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Establishment of Multiple-PCR for Diagnosing Three Food-Borne Pathogenic Bacteria in Aquatic Products
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Physical Properties of Resistant Mungbean Starch Prepared by Enzyme and Acid Treatment
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Physicochemical Characteristics of Pineapple (Ananas mill.) Peel Cellulose Prepared by Different Methods
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Characteristics and Antioxidant Activity of Maillard Reaction Products from Porcine Plasma Protein Hydrolysate-Galactose Model System
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Effects on the Transparency of Corn Starch Dumpling Wrappers
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Effects of Fermented Green Juice and Cellulase on the Silage Quality of Sugarcane Top
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Application of Glycosylated Nitrosohemoglobin in Meat Batters: Color Formation and Antimicrobial Activity
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Trace Elements Compositions and Fatty Acid Profiles of Mussel
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Isolation of High-GABA Strains and Study on GABA Determinations
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Effects on the Transparency of Corn Starch...

Effects on the Transparency of Corn Starch Dumpling Wrappers

Abstract:

Effects of the water temperature, water addition, sucrose and the phosphate monoester starch on the transparency of corn starch dumpling wrappers were investigated by orthogonal experimental design method. Range analysis and variance analysis methods were carried out to analyse the test results. The results showed that the phosphate monoester starch significantly affected the transparency of corn starch dumpling wrappers (p=0.0414＜0.05), then followed by water temperature, water addition and sucrose in sequence. The optimal technical parameters of corn starch dumpling wrappers were as follows: water temperature 90°C, water addition100%, sucrose 1~1.5%, and phosphate monoester starch 7% (count as corn starch ).