Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough

MA Junhua; LU Yibei; WANG Yan; CHEN Shujie; DU Tongshen; YANG Liuming; YANG Hua

doi:10.13386/j.issn1002-0306.2022080312

Volume 44 Issue 23

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(23): 29-36. > DOI: 10.13386/j.issn1002-0306.2022080312

MA Junhua, LU Yibei, WANG Yan, et al. Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough[J]. Science and Technology of Food Industry, 2023, 44(23): 29−36. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080312.

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Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough

1.
College of Biology and Environment, Zhejiang Wanli University, Ningbo 315100, China
2.
Ningbo Customs Technology Center, Ningbo 315048, China
3.
Ningbo Wanli Food Co., Ltd., Ningbo 315300, China

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Received Date: August 30, 2022
Available Online: September 21, 2023

Graphical Abstract

Abstract

Abstract

To investigate the effects of different freezing temperatures on the quality of rice dumpling dough, this paper investigated the effects of freezing at −20, −30, −80, −196 ℃ (liquid nitrogen) on the physicochemical indexes of rice dumpling dough, such as texture characteristics, water loss rate and color. The water distribution and microstructures of rice dumpling dough were studied by NMR, MRI, SEM and other analytical techniques. The results showed that the lower the freezing temperature, the faster the freezing rate. With the decrease of freezing temperature, the water loss rate and light transmittance of rice dumpling dough improved significantly (P<0.05), and there was no significant difference (P>0.05) in whiteness, and the magnitude of textural changes was small. The microstructure of the rice dumpling dough was more complete at ultra-low temperature freezing. During the freezing process, the internal water state of the rice dumpling dough was changed, free water and multilayer water were transformed into bound water, liquid water molecules were reduced, and hydrogen proton density was decreased. Combined with the actual situation, the freezing temperature below −30 ℃ could significantly improve the quality of rice dumpling dough.
- rice dumpling dough,
- freezing temperature,
- moisture,
- ice crystals

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References (32)

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