Effects on the transparency of corn starch dumpling wrappers

摘要

Effects of the water temperature, water addition, sucrose and the phosphate monoester starch on the transparency of corn starch dumpling wrappers were investigated by orthogonal experimental design method. Range analysis and variance analysis methods were carried out to analyse the test results. The results showed that the phosphate monoester starch significantly affected the transparency of corn starch dumpling wrappers (p=0.0414＜0.05), then followed by water temperature, water addition and sucrose in sequence. The optimal technical parameters of corn starch dumpling wrappers were as follows: water temperature 90°C, water addition100%, sucrose 1～1.5%, and phosphate monoester starch 7% (count as corn starch).