摘要：Background and Objective: Quick-frozen dumpling is widely consumed in China. Inclusion Potato Granule (PG) into dumpling wrappers will extend utilization of this cheap flour in the staple food. The objective of this study was to evaluate the feasibility of partial substitution of wheat flour with PG in the dumpling wrappers. Methodology: In this study, cooking qualities of dumpling wrappers containing different levels of PG were measured after storage at -20°C for 2 weeks. Their tensile parameters, calorimetric properties, water mobility and microstructure were investigated by using dough extensograph, Differential Scanning Calorimeter (DSC), Low-Field Nuclear Magnetic Resonance (LF-NMR) and Scanning Electron Microscope (SEM). Results: The results revealed that the resistance to extension, extension energy and extensibility remained almost unchanged when PG addition was not more than 7.5% of wheat flour. After PG addition, water became more movable, while freezable water content decreased, especially when PG addition was less than 7.5%. Microstructure of the PG dough wrappers became porous after freezing storage. Both water absorption ratio and cooking loss ratio of frozen PG dough wrappers decreased as PG content increased. Conclusion: On a whole, when the PG addition was not more than 7.5%, quick-frozen dumpling wrappers with acceptable cooking qualities can be achieved.
