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Quality Changes of Fresh Dumpling Wrappers at Room Temperature

Abstract In this paper, the quality changes of fresh dumpling wrappers during storage were studied by measuring the changes of microbial growth, color, pH, texture, cooking property, moisture content and distribution of raw dumpling wrappers. The correlation of these indicators was analyzed. The results showed that the dumpling wrappers had generated lots of microorganisms during storage and the pH value decreased gradually. The dumpling wrappers had browning and the color became darker. The texture of the dumpling wrappers changed obviously. The original structure of raw dumpling wrappers were destroyed, the water distribution is uneven and migration to the surface. The apparent index of raw dumpling wrappers has a significant correlation with the internal change, which provides a certain guiding significance for maintaining the good quality of dumpling wrappers.