Title: Translucency Of Dumpling Wraps: Effects of Water Absorption, Vacuum Mixing,

and Wheat Classes

Author(s): D. An, E. Assefaw, B.X. Fu
Citation: AACC International Annual Meeting, 30 September - 3 October 2012, Hollywood,
Florida, U.S.A. Poster 133-P.
Link:
http://www.aaccnet.org/meetings/Documents/2012Abstracts/p12ma133.htm
 Translucency Of Dumpling Wraps: Effects Of
Water Absorption, Vacuum Mixing, And Wheat Classes
D. An 1, E. Assefaw 1, B.X. Fu 1, 2
1
Canadian International Grains Institute (Cigi) 1000-303 Main Street, Winnipeg, MB, Canada R3C 3G7
2
(Current Address) Canadian Grain Commission (CGC), 1404-303 Main Street, Winnipeg, MB, Canada R3C 3G8

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

Water Absorption (%) 1

Flour Samples When water absorption increased from 40% to 55%, the translucency of the Conventional Mixing
wraps increased (Table 2). Dough sheets became sticky and difficult to handle 1.5 min Vacuum Mixing
Three patent flour samples (40% extraction) were milled in Cigi’s pilot mill from once water absorption reached 55%. The translucency of wraps with 45%
western Canadian wheat: No. 1 CWHWS (cultivar Snowbird), No. 1 CPSR water absorption was not significantly different (P>0.05) from those with 50%
(cultivar 5700PR), and No. 1 CWRS (generic). absorption for CWRS and CPSR. Based on translucency and dough handling
properties, the optimum water absorption levels were 50% for CWHWS and Wheat Classes
Mixing CPSR, and 45% for CWRS.
1
Different letters on top of the bar indicate significant difference (P< 0.05)
A 50 g bowl from a farinograph was used for mixing. It was powered by a Table 2. Effects of Water Absorption on Translucency of Boiled Dumpling Wraps
stronger motor (1/4 hp) to accommodate the stiffer, low moisture dumpling Translucency of Boiled Dumpling Wraps (%)1, 2
dough. Temperature of the bowl was maintained at 22°C by circulating water Wheat Classes Water Addition (%) Conclusions
during mixing. Flour (50 g) was mixed with water (at absorption levels of 40 45 50 55
CWHWS
40%–55%) and salt (2%, w/w) for 5 min without vacuum mixing or was mixed 55 ± 0.01a 60 ± 0.03b 65 ± 0.03c 66 ± 0.03c • An increase in water absorption in the range of 40–50% can significantly
CPSR 52 ± 0.03a 53 ± 0.01a 56 ± 0.02a 60 ± 0.01b
conventionally first and then vacuum mixing was applied at 84.7KPa for 1 min, CWRS
improve the translucency of dumpling wraps.
52 ± 0.02a 55 ± 0.02a 58 ± 0.02a ------ 3
1.5 min, or 2 min for a total mixing time of 5 min. 1
Mean ± standard deviation • Translucency of dumpling wraps increased significantly when vacuum was
2
Different letters indicate significant difference (P< 0.05)
3
----- Indicates dough was too sticky to handle
applied during dough mixing.
Laboratory Process for the Preparation of Wraps
• Mixing under vacuum conditions allows higher water absorption while
Wraps were prepared with a pair of sheeting rolls. The dough was sheeted Effect of Vacuum Mixing on Translucency maintaining satisfactory dough sheeting properties. It can also improve the
with an initial gap setting of 5.0 mm. The resulting dough sheet was folded and appearance of dough sheets.
Translucency was compared between boiled dumpling wraps prepared with
sheeted two more times with the same gap setting, and sheeted another two • Dumpling wraps prepared from CWHWS had the highest translucency
and without vacuum mixing. Translucency increased significantly when vacuum
times without folding. After resting for 5 min, the dough sheet was subject to among the three Canadian wheat classes, regardless of the mixing
mixing was applied (Figure 1). CWHWS showed a 7% increase with 1 min of
6 reduction passes [4.0 mm, 3.0 mm, 2.0 mm, 1.5 mm, 1.2 mm, and xx mm conditions.
vacuum mixing and an 11% increase with both 1.5 min and 2 min of vacuum
(the final dumpling wrap thickness was controlled by adjusting the gap of the
mixing. Translucency of CPSR dumpling wraps increased 9% with 1 min of
last pass)]. The speed of the sheeting rolls was 20 rpm for all the passes.
vacuum mixing and 13% with 1.5 min and 2 min of vacuum mixing. CWRS
Wraps were cut with a round shape cutter with a diameter of 7.0 mm.
showed similar trends with an 8% increase in translucency with 1 min of References
vacuum mixing and an 11% increase with both 1.5 min and 2 min of vacuum
Measurement of Translucency Solah, V.A., Crosbie, G.B., Huang, S., Quail, K., Sy, N., and Limley, H.A. 2007.
[1]
mixing. Extended vacuum mixing beyond 1.5 min did not increase translucency
The translucency of the cooked dumpling wraps was measured with a Minolta significantly. Among the three wheat classes, CWHWS had the overall highest Measurement of Color, Gloss, and Translucency of White Salted Noodles:
Colorimeter model CR-310 which was set to CIE x, y, z and used to measure translucency. Effects of Water Addition and Vacuum Mixing. Cereal Chem. 84(2):145–151.
CIE Y for the samples on a black and white Leneta opacity chart (Form 2C). Huang, S., Chow, C., Limley, A., Sy, N., Solah, V., Crosbie, G. B., and
[2]

Translucency percentage was calculated as:
100- (CIE Yblack/CIE Ywhite) × 100 [1]
Dumpling wraps were cooked for 5 min. Surface water was removed from
the cooked wraps by tapping 10 times after draining the cooking water.
Translucency of each cooked dumpling wrap was measured three times.
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.
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
allows for higher water absorption while maintaining satisfactory dough
sheeting properties. It can also improve the appearance of the dough sheets.
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.

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