Application of Food Additives in Frozen Buckwheat Dumpling

Abstract:

The quality of frozen Buckwheat dumpling may be affected by the raw materials, processing technology or other factors. Collapsed degree, frozen cracking rate and other sensory quality were the main problem during processing. The food additives were usually used to improve the quality of frozen dumpling. In this paper, the best formula of monoglycerides, xanthan gum, CMC, and the buckwheat flour were determined by the single factor experiments and orthogonal test. The results showed that the optimal formula was CMC 0.3%, xanthan gum 0.15%, monoglycerides 0.3% and buckwheat flour 30%. Under this best formula the collapsed degree, frozen cracking rate had been greatly reduced and the sensory quality improved.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1526-1529
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1526
• Online since: July 2012
• Authors: Jian Zou, Jie Zeng, Hai Yan Gao
• Keywords: Buckwheat Dumpling, Emulsifier, Xanthan Gum

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