The Influence of Vacuum Knead Dough on the Quality Characteristics of Fresh Dumpling Wrapper
This article selects high gluten flour and uses vacuum and atmospheric pressure knead dough methods to make fresh dumpling wrapper.The effects of kneading methods on the color,cooking,texture characteristics,and microstructure of fresh dumpling wrapper are studied.The results show that compared to atmospheric pressure knead dough method,vacuum knead dough can significantly improve the brightness of fresh dumpling wrapper,improve its texture characteristics,reduce its cooking loss,and make the gluten protein network structure more continuous and compact.
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