Study on Application of Oat Flour in Quick-Frozen Dumpling Production

Chang Xin Ji; Xiao Yan Jing; Yan Qi Liu

doi:10.4028/www.scientific.net/AMR.634-638.1532

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 634-638Study on Application of Oat Flour in Quick-Frozen...

Study on Application of Oat Flour in Quick-Frozen Dumpling Production

Abstract:

Quick-frozen oat dumplings were produced by adding some Oat flour in dumpling wrapper. The effect of oat flour ratio on the optimal amount of water of the bland flour, cracking ratio and edible quality of quick-frozen oat dumpling were researched. The optimal amount of water of per gram Xiang Man Yuan dumpling flour and oat flour are 0.43g and 0.63g individually. The cracking ratio of products increases with the increases of oat flour ratio. The effect of oat flour ratio on the sensory evaluation and the outward appearance score of quick-frozen oat dumplings is very significant in 1‰ level, their correlation coefficient are 0.990 and 0.994 respectively, and the regression model equations are as follows: Y=90.094－112.477X; Y=18.519－21.763X.

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Periodical:

Advanced Materials Research (Volumes 634-638)

Pages:

1532-1536

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.634-638.1532

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Online since:

January 2013

Authors:

Chang Xin Ji, Xiao Yan Jing, Yan Qi Liu

Keywords:

Cracking Ratio, Oat Flour, Quick-Frozen Dumpling, Regression Model

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