Effects of Sweet Potato Powders Addition on quality of steam dumpling crusts

• Main Authors: Lin, Wei-Hsuan, 林葦宣
• Other Authors: Wu, Kun- Lun
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/75831714041393219351

碩士 === 台南科技大學 === 生活應用科學研究所 === 97 === Three kinds of sweet potato powders (Tainung No. 57, No. 66 and No. 73) were added into wheat flour (with 5％, 10％, 20％, and 30％ replacement respectively) to invstigate their influences on dough rheology and quality of dumpling crusts. Rheological Analysis was performed using farinography and alveography, and steam cooking test was also conducted to determine color difference, volume, specific volume, moisture content for both fresh as well as frozen products. Farinography curve shows that the amount of moisture absorbed by dough decreases progressively as more Tainung No. 57 sweet potato powder is added, so are the dough mixing time and dough mixibility. Dough alveography shows that increasing the sweet potato powder amount will decrease the viscoelasticity (P value) and mixing work (W value), extensibility (L value) in the meantime. Steam cooking results reveal that dumpling crusts with Tainung No 66 and Tainung No 73 sweet potato addition have higher changing rate in terms of cooking weight gain. For the color difference, no matter which kind of sweet potato, as the amount of addition increase, L values were also increased. To sum up, when the replacement ratio of sweet potato are under 20 %, the quality of steam dumpling crusts tend to be acceptable. In texture profile analysis, when sweet potato powder the substitution rate increases, but steam dumpling crusts degree of hardness rise. Gumminess and chewiness is mutual influence, when the gumminess higher chewiness is higher, otherwise the gumminess lower chewiness is lower.The sense organ appraisal result, addition sweet potato powder in steam dumpling crusts is advantageous in the outward appearance and the luster. In whole, No.57 5％ proportions are best for acceptance.