쌀가루의 첨가 수준이 만두피의 글루텐 형성, 기계적 특성 및 관능적 특성에 미치는 영향

Abstract

Purpose: The effects of blending wheat flour with various levels of rice flour(0, 10, 20, 30, 40 g/100 g) on dumpling shells were investigated. Methods: Dumpling shells were prepared by partially replacing wheat flour with rice flour. The gluten formation and mechanical textural characteristics of dumpling shell dough, and sensory properties of baked dumpling shell were evaluated. Results: The addition of rice flour caused a decrease in gluten content and inhomogeneous distribution of the gluten proteins as observed by the visual evaluation of confocal laser scanning microscopy(CLSM) micrographs. Textural hardness and chewiness increased, while textural springiness and cohesiveness decreased with increasing rice flour content. Panels did not find any differences in overall acceptability between the control and dumpling shells prepared by adding rice flour to wheat flour. Conclusion: Dumpling shells can be prepared by replacing up to 40% of the wheat flour with rice flour without diminishing their overall acceptability.