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KMID : 1011620210370020164
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 2 p.164 ~ p.171
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Physicochemical and Sensory Attributes of Dumpling Shells with Soybean Flour Substitution
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Baek Man-Hee
Mun Sae-Hun
Mun Sae-Hun
Lee Kyong-Ae
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Abstract
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Purpose: This study examined the effects of wheat flour substitution with soybean flour on dumpling shells.
Methods: Dumpling shells were prepared with 0, 5, 10 and 15% soybean flour. The physicochemical, textural and sensory characteristics were then investigated.
The microstructure of the dumpling shell dough was examined by confocal laser scanning microscopy(CLSM).
Results: The gluten contents decreased with increasing the level of soybean flour replacement. Small gabs and irregular distribution of the gluten proteins were visible in the CLSM micrographs. Color determination indicated that the soybean flour made the dumpling shell darker and more yellowish. The textural hardness and chewiness decreased with soybean flour addition. Soybean flour substitution in dumpling shell did not affect the overall acceptability.
Conclusion: Soybean flour can replace up to 15% wheat flour without decreasing the overall acceptability.
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KEYWORD
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dumpling shell, soybean flour, gluten formation, sensory attribute
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