The relationship between quality of quick-frozen dumplings and effecting factors was analyzed with SPSS Software.

Eight species of dumpling flour sold in supermarkets in Zhengzhou were used as materials to test their qualities and to study the relationship between physico-chemical properties of dumpling flour,dough rheological property and dumpling quality.

The protein components,subunits and simulated expression amounts of eight sorts of common dumpling special flour were determined;the correlations among these items and dumpling quality indexes were studied.

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 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.

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.