The Effect of Freeze–Thaw Cycles on the Microscopic Properties of Dumpling Wrappers

Dumplings are a traditional Chinese food welcomed by Chinese people. Research has indicated that process of quick-frozen wheat cultivars and their gliadins are all related to the quality and shelf-life of dumplings. Therefore, the effect of freeze–thaw cycles on the textural properties and microscop...

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Bibliographic Details

Published in:	Foods
Main Authors:	Zhili Pan, Yibo Bai, Lina Xu, Yanjie Zhang, Mengmeng Lei, Zhongmin Huang
Format:	Article
Language:	English
Published:	MDPI AG 2023-09-01
Subjects:	freeze–thaw dumpling wrapper water distribution microstructure gluten network
Online Access:	https://www.mdpi.com/2304-8158/12/18/3388