Effects of the Addition Level and Particle Size of Wheat Bran on the Quality of Dumpling Wrapper

To analyze the effects of amount level(1%,3%,5%)and particle size(0.096,0.12,0.18,0.38 mm)of wheat bran on the quality of dumpling wrappers. Dumpling wrappers were prepared using dumpling flour and wheat bran. The textural properties,cooking properties and sensory evaluation of dumpling wrappers were analyzed,the microstructure was observed. Results showed that the hardness and gumminess of dumpling wrappers were increased significantly with the increased of amount level of wheat bran(p<0.05),increased as particle size decreased. Water absorption was increased significantly with the increased of amount level of wheat bran(p<0.05),increased as particle size decreased. Cooking loss was decreased significantly with the increased of amount level(p<0.05)and decreased as particle size decreased. Sensory evaluation revealed that wheat bran improved the taste of the dumpling wrappers and increased its scent. However,wheat bran decreased the color,luster,and smoothness of the dumpling wrappers. The gluten network structure was more compacted and the gap was decreased with the increase of amount level and decrease of particle size.The results indicated that the quality of dumpling wrappers was better when approximately 5% wheat bran was added and particle size was approximately 0.12 mm.