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International Journal of Food Properties Volume 19, 2016 - Issue 7
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Original Articles

A Study on the Relationship Between Rheological Properties of Wheat Flour, Gluten Structure, and Dumpling Wrapper Quality

Xueqin LiSchool of Food Science and Engineering, Henan University of Technology, Zhengzhou, ChinaCorrespondence[email protected]
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,
Yingguo LvSchool of Food Science and Engineering, Henan University of Technology, Zhengzhou, ChinaView further author information
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Ying ChenSchool of Food Science and Engineering, Henan University of Technology, Zhengzhou, ChinaView further author information
&
Jie ChenSchool of Food Science and Engineering, Henan University of Technology, Zhengzhou, ChinaView further author information
Pages 1566-1582 | Received 11 Apr 2014, Accepted 01 Aug 2014, Published online: 05 Apr 2016

Citations (14)

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Amir Amiri, Mohammad Shahedi & Mahdi Kadivar. (2017) Structural properties of gluten modified by ascorbic acid and transglutaminase. International Journal of Food Properties 20:sup2, pages 1588-1599.
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Articles from other publishers (13)

Zhili Pan, Yibo Bai, Lina Xu, Yanjie Zhang, Mengmeng Lei & Zhongmin Huang. (2023) The Effect of Freeze–Thaw Cycles on the Microscopic Properties of Dumpling Wrappers. Foods 12:18, pages 3388.
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Konrad Kłosok, Renata Welc, Monika Szymańska-Chargot & Agnieszka Nawrocka. (2022) Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy. Journal of Cereal Science 107, pages 103503.
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Yufen Liu, Haiyan Gao, Jie Zeng, Keke Zhang & Yunfei Dai. (2022) Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers. Journal of Food Processing and Preservation 46:5.
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Feng‐lian Chen, Zhan‐qian Ma, Yang Yang, Bin Tan, Li‐kun Ren, Xiao‐fei Liu, Xin Bian, Bing Wang, Xiao‐xue Guo, Jing Yang & Na Zhang. (2021) Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein. International Journal of Food Science & Technology 57:4, pages 1875-1887.
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Xiangwei Zhu, Peipei Yuan, Ting Zhang, Zhike Wang, Dongna Cai, Xi Chen, Yanting Shen, Jianteng Xu, Changyuan Song & Douglas Goff. (2022) Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes. Food Research International 151, pages 110863.
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Phawinee Nanta, Wanwisa Skolpap & Kittiwut Kasemwong. (2021) Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate. Journal of Food Processing and Preservation 45:3.
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Oleg Burdo, Igor Bezbakh, Pavel Golubkov, Serhii Shyshov, Aleksander Gavrilov, Sergey Terziev & Tetiana Nedobiichuk. (2020) DEVELOPMENT OF A CONCEPTUAL MODEL OF A ROBOTIC COMPLEX FOR THE PRODUCTION OF RAVIOLI OF SPECIAL FORMS. EUREKA: Life Sciences:6, pages 32-41.
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Ting Liu, Meng Niu & Gary G. Hou. (2020) Protein polymerization in dumpling wrappers influenced by folding patterns. Food Chemistry 305, pages 125500.
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Yongli Jiang, Yimeng Zhao, Yifan Zhu, Sizhou Qin, Yun Deng & Yanyun Zhao. (2019) Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage. Food Chemistry 297, pages 124902.
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Xingli Liu, Shuangli Zhao, Qingqing Wei, Xuewei Zhao & Hua Zhang. (2019) Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers. International Journal of Food Science & Technology 54:6, pages 2075-2083.
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Yongli Jiang, Yimeng Zhao, Danfeng Wang & Yun Deng. (2018) Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers. Journal of Food Quality 2018, pages 1-11.
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Hua Zhang, Ruiqian Duan, Xuewei Zhao & Yanyan Zhang. (2017) Influence of the Incorporation of Potato Granule on Quick-Frozen Dumpling Wrappers. American Journal of Food Technology 12:4, pages 245-253.
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Yue Lin, Yun Cheng, Jie Li, Jan D. Miller, Jin Liu & Xuming Wang. (2017) Biocompatible and biodegradable solid polymer electrolytes for high voltage and high temperature lithium batteries. RSC Advances 7:40, pages 24856-24863.
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