KMID : 1011620210370010062
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Korean Journal of Food and Cookey Science 2021 Volume.37 No. 1 p.62 ~ p.71
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A Study on the Characteristics of Dumpling Shell with Rice Protein
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Baek Man-Hee
Lee Kyung-Ae Mun Sae-Hun
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Abstract
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Purpose: To manufacture dumpling shells with enhanced protein, dumpling shells were prepared with rice protein (RP; 0, 1, 2, 4 and 6% (w/w)) or rice flour (RF; 0, 12.5, 25, 50 and 75%(w/w)) and the characteristics were investigated.
Methods: Dumpling shells were prepared by partially replacing wheat flour with RP or RF. The textural properties of dumpling shell dough were analyzed using a texture analyzer. The microstructure was examined by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). The appearance of dumplings before and after cooking at 180¡É for 15 min using an air fryer was evaluated.
Results: The hardness and chewiness increased significantly as the RP added increased, but the adhesiveness decreased significantly with RP 4% and 6% added (p<0.05). In the case of dumpling shells replaced with RF, hardness, chewiness, cohesiveness and springiness increased significantly with the addition of RF 50% or more, while the adhesiveness decreased significantly with the addition of RF 75% (p<0.05). The microstructure of dumpling shells with RP formed a large circular continuous three-dimensional network filled with starch particles, and the network structure appeared to be maintained until RP 4% was added, but it was torn when RP 6% was added. The irregular network structure was maintained until the addition of RF 50%, but the network structure was not formed properly when RF 75% was added.
Conclusion: To manufacture protein-enhanced dumpling shells, it was more efficient to add protein in the form of RP rather than RF and cooking effects using an air fryer are desirable when RP 4% or more is added.
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KEYWORD
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Dumpling shell, Rice protein, Rice flour, Textural property
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