Keywords: modified starch, organoleptic properties, structure, water-holding capacity, crystal dumpling skin, gelatinization


Through the systematic study of modified starch, four kinds of modified starch which probably can improve the physical and chemical properties of crystal dumpling skin were screened out, namely potato acetate starch, potato hydroxypropyl starch, octenyl succinate starch sodium, acetate cassava starch. They were added to the raw material powder of crystal dumpling skin according to different proportions. The physical indexes of the crystal dumpling (skin) were determined and analyzed. Then the most suitable modified starch, potato acetate starch. Crystal dumpling is one of the representative food of crystal skin pasta. It is widely loved by consumers for its crystal clear appearance and smooth elastic and tough taste. At the same time, in the process of making crystal dumpling skin, it is easy to crack due to water loss, and it is not easy to roll into shape and the skin is easy to crack. In this paper, the effects of the characteristics and processing conditions of four different modified starch on the characteristics of crystal dumpling skin were studied. Four kinds of modified starches that are expected to improve the quality of crystal dumpling skins were selected. Through the determination of the physical indicators of the above four modified starches, and then explore the feasibility of applying them to crystal dumpling skins to improve their quality. Studies have found that the light transmittance of the four modified starches is higher than that of the original crystal dumpling mixed starch, which verifies the feasibility of applying these four modified starches to the crystal dumpling skin to improve its transparency and other characteristics. At the same time, it provides a certain reference value for related research on improving the characteristics of crystal dumpling skin. Studies have shown that the use of modified starches, which have specific properties, can influence the quality of the shell for dumplings, increase its strength and transparency, which will give new products high consumer properties.


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How to Cite
Mazurenko, I., Pertsevoy, F., & Shkaraputa, R. (2023). STUDY ON THE PROPERTIES OF MODIFIED STARCHES AND THEIR USE IN THE PRODUCTION OF DUMPLINGS. Bulletin of Sumy National Agrarian University. The Series: Mechanization and Automation of Production Processes, (2 (52), 3-7.