Application of additive in deep-frozen dumpling;

Factors of deep-frozen dumpling crackle analysis and prevention;

The effect of modified potato starch on the quality of deep-frozen dumpling

Development of a quick-frozen dumpling quality improver;

The present situations and its countermeasures of Chinese quick-frozen dumpling;

Quick-frozen dumpling inherits and carries forward our traditional savory--dumpling.

Effect of edible gelatins on the texture of quick-frozen dumplings

The influences of sodium hexametaphosphate,sodium triphosphate and sodium hydrogen phosphate on the quality of quick-frozen dumplings were studied.

Two kinds of typical wheat flours were selected and added with monoglyceride and calcium stearoyl lactylate/sodium stearoyl lactylate(CSL/SSL) as the emulsifiers to make the skins of quick-frozen dumplings.

In order to improve the quality of Fast-frozen Dumpling,the effects of several processing parameters on preparation of fast-frozen dumpling,including flour content,salt content,starch content,kinds of additives,water content,Knead pastes time and freezing storage temperature,were investigated.

Effect of soybean protein on the quality of the frozen dumpling;

The study was designed to investigate the effect of storage period on the chemical, microbiological and sensory profile of frozen dumpling.

Application of food additive in quick-freezing the boiled meat dumpling peel;