Study on the improvement of the quality of sweet dumpling dough made by rice and glutinous rice

Adding rice flour and wolfberry sprout powder to glutinous rice flour not only enriches the varieties of sweet dumplings, but also improves the nutritional value. However, the produced soup dumplings have processing problems such as not easy to form, loose organization, poor ductility, as well as quality problems such as powder dough easy to collapse, turbid soup, and weak gel structure. Therefore, in this paper, one-way and response surface experiments were firstly used to study the effects of the addition of potato starch, hydrophilic colloid, emulsifier mixing ratio and addition amount on the quality of sweet dumpling dough. Finally, SEM and LF-NMR were utilized to further examine the microstructure and moisture distribution status of the dumpling dough, respectively. The experimental results showed that the optimal formula was hydrophilic colloid (sodium carboxymethyl cellulose∶guar gum=3∶5) with a total addition of 0.4%, emulsifier (sucrose fatty acid ester∶mono and diglyceride fatty acid ester=1∶1) with a total addition of 0.3%, and potato starch with 3%. The dough produced under this condition showed a significant decrease in hardness and adhesion and an increase in elasticity compared with the glutinous rice group. Furthermore, the glutinous rice flour formula deep bound water content dough was the lowest, the gelatinized network structure was weaker, and the deep bound water content of the dumpling powder dough of the rice flour formula was elevated compared with that of the glutinous rice flour formula, and the rice flour formula was observed that the gelatinized network structure a more delicate. The deep bound water content of the dumplings made by adding compound additives and potato starch on the basis of the rice flour formula was the highest, and the water molecules were more stable during the freezing and thawing process, which was not easy to migrate and form large ice crystals. Meanwhile, the dumplings formed a fine network structure, and the texture of the dumplings was softer and more elastic.