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Efectos de La Absorción de Agua, ¿
Efectos de La Absorción de Agua, ¿
Introduction Results And Discussion Figure 1. Translucency of Boiled Dumpling Wraps Prepared
under Conventional and Vacuum Mixing Conditions
Dumplings are a traditional Asian food made from wheat flour. The dough When prepared with fixed water absorption of 45% and without vacuum 80% c c c c c c
wraps for dumplings should be bright white or creamy white in colour, partially mixing, the translucency of the boiled dumpling wraps increased significantly b b b
Translucency (%) 1
70%
a a a 5 min Conventional Mixing
translucent in appearance, smooth in surface, and provide good cooking for all three samples as the thickness of the raw dough sheets decreased from 60%
resistance. Good extensibility is required for ease of processing by reducing 1.6 mm to 1.0 mm (Table 1). Therefore, the thickness of the raw dough sheets 50%
1 min Vacuum Mixing
shrinking, and sufficient strength ensures no breakage of the wraps once was fixed at 1.0 mm for the rest of the testing in this study. 40%
30%
boiled with fillings inside. Most consumers prefer dumplings with a partially 1.5 min Vacuum Mixing
20%
translucent surface so the fillings can be seen. Table 1. Effects of Thickness of Raw Dumpling Dough Sheets on Translucency of Boiled Dumpling Wraps
10% 2 min Vacuum Mixing
Translucency of Boiled Dumpling Wraps (%) 1, 2
0%
Wheat Class Thickness of Raw Dumpling Dough Sheet (mm) CWHWS CPSR CWRS
Objective 1.6 1.4 1.2 1.0 Wheat Classes
CWHWS 35 ± 0.01a 42 ± 0.02b 52 ± 0.03c 60 ± 0.03d
CPSR 35 ± 0.02a 42 ± 0.01b 50 ± 0.02c 53 ± 0.01c 1
Different letters on top of the bar indicate significant difference (P< 0.05)
To investigate the effects of water addition, vacuum mixing, and wheat classes CWRS 36 ± 0.02a 42 ± 0.02b 49 ± 0.02c 55 ± 0.02c
on the translucency of boiled dumpling wraps. 1
Mean ± standard deviation
2
Different letters indicate significant difference (P< 0.05) Figure 2. Effects of Vacuum Mixing on Water Absorption
of Dumpling Dough
Materials And Methods Effect of Water Absorption on Translucency
Translucency percentage was calculated as: Effect of Vacuum Mixing on Water Absorption Quail, K. 2006. Effect of Vacuum Mixing on the Quality of White Salted Noodles.
Pages 13–16. Proceedings of the 55th Aust. Chemistry Division Conference.
100- (CIE Yblack/CIE Ywhite) × 100 [1] Based on the dough handling properties, water absorption increased by 10%
RACI: North Melbourne.
for all three wheat samples under vacuum mixing (Figure 2).Vacuum mixing
Dumpling wraps were cooked for 5 min. Surface water was removed from allows for higher water absorption while maintaining satisfactory dough
the cooked wraps by tapping 10 times after draining the cooking water. sheeting properties. It can also improve the appearance of the dough sheets.
Translucency of each cooked dumpling wrap was measured three times. Vacuum mixing removes air bubbles and allows the wheat protein and starch to Acknowledgments
quickly and evenly absorb water under the negative pressure conditions [2].
We would like to acknowledge Cigi’s Milling Technology staff for milling the
wheat samples and Cigi’s Communications staff for poster preparation.