加熱方式對不同水量的市售與自製餃子皮品質的影響

Effect of cooking methods on quality of dumpling wrappers from lab-prepared and commercial products with different water contents

本研究將麵粉、1%食鹽和60%水，經混合、攪拌、壓延，製成生餃皮。與市售水餃皮比較，探討不同水份含量的生餃皮經不同加熱方式後品質變化。測量項目包括水分含量、水活性、色澤、厚度、糊化熱焓、增重率、表面黏性、韌性和延展性。兩種市售和一種自製生水餃皮的水分含量分別為35%和41%。結果顯示自製生水餃皮比市售生水餃皮的表面黏性和延展性大，但韌性低。分別水煮7分鐘或蒸17分鐘的自製煮或蒸餃子皮的表面黏性、韌性和延展性均低於對應之兩種市售餃子皮。不同加熱方式使煮餃子皮的水分含量、水活性、白度、烹煮增重率和表面黏性皆比蒸餃子皮高；但韌性比蒸餃子皮低。生餃皮的水分含量不影響煮處理與蒸處理對熟化產品物性質地的變化趨勢。

The objective of the study was to evaluate the effects of boiling and steaming treatments on physical and textural quality of the lab-prepared and commercial dumpling wrappers. Lab-prepared dumpling dough was made from wheat flour with the addition of 1% salt and 60% water (flour basis). After mixing, dough was rested for 20 min and sheeted to form dumpling wrapper. The moisture contents of the two commercial andone lab-prepared dumpling wrappers were 35% and 41%, respectively. Results showed that lab-prepared raw dumpling wrapper had higher surface stickiness and extensibility, but lower toughness than commercial samples. Boiling treatment made dumpling wrapper with higher moisture content, water activity, whiteness index, cooking weight gain and surface stickiness, but lower toughness than steaming treatment. No matter water content of raw wrapper, there were the similar trends in physical and textural parameters as compared boiled samples with steamed samples.