Effect of different food additives on Anti-staling of cornmeal dumpling skin

JIANG Nan; XIU Lin; LIU Jing-sheng; ZHAO Bao-li

doi:10.13386/j.issn1002-0306.2014.07.047

JIANG Nan, XIU Lin, LIU Jing-sheng, ZHAO Bao-li. Effect of different food additives on Anti-staling of cornmeal dumpling skin[J]. Science and Technology of Food Industry, 2014, (07): 182-185. DOI: 10.13386/j.issn1002-0306.2014.07.047

Citation:

Effect of different food additives on Anti-staling of cornmeal dumpling skin

Graphical Abstract

Abstract

Abstract

In order to optimize the Anti-staling of cornmeal dumpling skin, single factor investigations were initially carried out, followed by construction of a three-level Box-Benhnken experimental design. Hardness value of cornmeal dumpling skin as index.The optimal conditions for Cornmeal Dumpling Skin aging process were found to be 0.05% fungal α-amylase enzymes, 0.62% carrageenan and 0.23% CMC.Under the above conditions, the experimental hardness value of cornmeal dumpling skin was 4552.89g, which was in basic agreement with the model predicted value.Approaching to hardness value of wheat flour dumpling skin was 4416.53g.

FullText(HTML)

References (17)

Supplements (0)

Cited By

Science and Technology of Food Industry

Effect of different food additives on Anti-staling of cornmeal dumpling skin

Abstract

Catalog

Export File

Citation

Format

Content