Study on Application of Oat Flour in Quick-Frozen Dumpling Production

摘要

Quick-frozen oat dumplings were produced by adding some Oat flour in dumpling wrapper. The effect of oat flour ratio on the optimal amount of water of the bland flour, cracking ratio and edible quality of quick-frozen oat dumpling were researched. The optimal amount of water of per gram Xiang Man Yuan dumpling flour and oat flour are 0.43g and 0.63g individually. The cracking ratio of products increases with the increases of oat flour ratio. The effect of oat flour ratio on the sensory evaluation and the outward appearance score of quick-frozen oat dumplings is very significant in 1‰ level, their correlation coefficient are 0.990 and 0.994 respectively, and the regression model equations are as follows: Y=90.094－112.477X; Y=18.519－21.763X.