The relationship between chinese raw dumpling quality and flour characteristics of shandong winter wheat cultivars

2011, 1011: 1792-1800 November 2011The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars ZHANG Yan1, 2, YE Yi-li2, LIU Jian-j

2011, 10(11): 1792-1800 November 2011

The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

ZHANG Yan1, 2, YE Yi-li2, LIU Jian-jun3, XIAO Yong-gui2, SUN Qi-xin1 and HE Zhong-hu2, 4

1 College of Agriculture and Biotechnology, China Agricultural University, Beijing 100193, P.R.China

2 Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081, P.R.China

3 Crop Research Institute, Shandong Academy of Agricultural Science, Jinan 250100, P.R.China

4 CIMMYT China Office/Chinese Academy of Agricultural Sciences, Beijing 100081, P.R.China

Abstract

Dumpling is one of the most important traditional wheat products in China Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in improving dumpling quality Thirty-nine Shandong winter wheat cultivars and advanced lines sown in Jinan, Shandong Province, China, in the 2008-2009 cropping season were used to determine genetic variation in Chinese raw dumpling quality and its relationship with flour characteristics Large variations were observed for protein quality parameters in comparison with starch properties Variation in color of the raw dumpling sheet was broader than that of sensory evaluation parameters of boiled dumpling among tested wheat cultivars, indicating the large influence of filling on dumpling color Two cultivars, Jimai 20 and Zimai 12, were identified as possessing very good quality of raw dumpling, and 21 cultivars and advanced lines

showed good quality Protein and total starch content influenced the L * value of raw dumpling sheets L * value at 0 and

2 h after sheeting were significantly influenced by protein content (r=-0.46 and -0.52, P<0.01) and total starch content (r=0.55 and 0.57, P<0.01), respectively Flour yellow pigment was significantly corrected with a * (r=-0.67 and -0.62, P<0.01) and

b * (r=0.87 and 0.84, P<0.01) value of raw dumpling sheets at 0 and 2 h after sheeting, respectively Gluten strength parameters such as farinograph mixing tolerance index (MTI, r=-0.55, P<0.01) were positively associated with appearance MTI and energy were also significantly and positively correlated with elasticity of raw dumpling, with r=-0.54 and 0.47 (P<0.01) The positive relationships between peak viscosity (r=0.51, P<0.01), breakdown (r=0.54, P<0.01), and smoothness

of raw dumpling were also observed Therefore, it is suggested that breeding programs should give more attention to gluten strength and starch pasting parameters for raw dumpling quality improvement

key words:Triticum aestivum, protein content, gluten strength, starch pasting properties, raw dumpling

Received 17 Feburary, 2011 Accepted 30 March, 2011

ZHANG Yan, Associate Professor, Tel: +86-10-82108741, E-mail: zhycaas@yahoo.com.cn; Correspondence HE Zhong-hu, Professor, Tel/Fax: +86-10-82108547,

INTRODUCTION

Dumpling is one of the most important traditional wheat

products in China Approximately 8% of Chinese wheat

is used to manufacture dumpling (Zhang 2007), and its

use could have a history of more than 1 000 years (Lou

and Yang 2004) It can be served at all three meals daily, but is more frequently consumed at mid-day and

in the evening It is especially important in northern China since dumpling is served as a main dish during Chinese New Year Two types of dumpling, i.e., raw and frozen styles, are generally recognized Raw dump-ling is widely consumed because it is considered to

have better texture and flavor than the frozen type.

Frozen dumpling is basically marketed in cities and its

consumption is rapidly increasing Dumplings are

mainly made from wheat flour dough and fillings such

as meat, vegetables, eggs, oil, soybean sauce, salt, and

monosodium glutamate Dumpling quality is determined

by both the characteristics of the flour and filling

Therefore, improvement of flour quality plays an

im-portant role in improving dumpling quality

Up to now, limited studies have been undertaken to

understand the genetic variation of dumpling quality

among different genotypes and effects of flour traits

on dumpling quality At the same time, laboratory

evalu-ation methods for assessment of dumpling quality still

need to be improved Therefore, genetic improvement

of dumpling quality is progressing much more slowly

in comparison to white salted noodles and pan bread

Several studies have focused on the relationship

be-tween flour traits and frozen dumpling quality (FDQ)

Yang and Sun 2006), and the effects of flour additives

on dumpling quality (Wang et al 1998; Liang et al 2006;

Yang et al 2006) Farinograph development time and

stability, and starch pasting peak viscosity were

posi-tively associated with total score of FDQ (Li et al 2006;

Yang and Sun 2006) Lou and Yang (2004) reported

that total FDQ score was not significantly associated

with flour protein content and dough extensibility, but

was significantly and negatively correlated with starch

content However, there is one report that flour water

absorption, farinograph development time, stability and

extensograph energy positively influence the color of

raw dumpling sheet and viscosity of boiled dumpling

sheet without filling; they had negative effects on the

hardness and elasticity of boiled dumpling sheets, but

starch pasting final viscosity and breakdown were

posi-tively associated with viscosity and hardness of boiled

dumpling sheets (Lan et al 2010) Therefore, much

more efforts are needed to understand the relationship

between wheat flour traits and raw dumpling quality so

as to help wheat breeding programs to respond to

con-sumer and market demands

Dumplings can also be classified by ingredients of

filling, i.e., meat or vegetable filling styles (Qi 2000;

Tang 2001) Ingredients include meat (pork, beef or

mutton), egg, and many kinds of vegetables such as

cabbage, turnip, carrot, mushroom, Chinese chives,

celery, and other auxiliary materials (e.g., oil, shallot, ginger, salt, and monosodium glutamate) Meat-filled dumplings are made from dough, meat, vegetables, and auxiliary materials, whereas vegetable-filled types are made from dough, eggs, vegetable and auxiliary materials, or without eggs Although no official data are available, it is generally agreed that Chinese con-sumption of the two styles is about equal Therefore, vegetable-filled dumpling was chosen for this study Due to limited land and population pressure, improve-ments in grain yield, disease resistance, and early ma-turity have been the major wheat breeding objectives in China However, improvements in processing quality, especially for pan bread and noodles, have become

important objectives during the last 20 years (Zhang et al.

2007) With rapid improvement of living standards in China, cultivars with high dumpling quality are in ur-gent demand to suit the needs of increased mechanized production The objectives of this study were to deter-mine the fresh dumpling quality variability present in Chinese winter wheat germplasm and to understand the relationship between flour characteristics and color, appearance, and eating quality of fresh dumpling

MATERIALS AND METHODS Wheat samples

Thirty-nine winter wheat genotypes (Table 1) from Shandong Province, China, including leading cultivars from 1990 to the present and advanced lines, were used

in this study Shandong Province is the second largest wheat producer in China, and the cultivars and lines used in this study represent most of the current elite lines for quality improvement in north China They were grown during the 2008-2009 cropping season at the Crop Research Institute, Shandong Academy of Ag-ricultural Sciences, in Jinan A randomized complete block design with three replicates was employed Test plots were managed according to local practices All samples were free of sprouting damage

Analytical methods

Wheat samples collected from the three replicates were

mixed and a 5-kg sample of each cultivar was cleaned,

and tempered overnight Hard, medium, and soft wheats

were tempered to around 16.5, 15.5, and 14.5%

mois-ture content, respectively All samples were milled on

a Buhler MLU 202 laboratory mill (Buhler Bros, Ltd.,

Uzwil, Switzerland) according to AACC method

26-21A to give flours with 60% extraction rates

Grain hardness and moisture were determined using

the Single Kernel Characterization System (SKCS 4100,

Perten Instruments, Sweden) Flour protein content

(14% MB) was recorded with a NIR analyzer

foss-tecator 1241 (Foss, Högänas, Sweden) Flour color

was measured using a Minolta Chromameter CR 310

(Minolta Camera Co., Ltd., Japan) with the CIE 1976

a function of the blue to yellow difference Farinogragh

and extensograph parameters were obtained according

to AACC approved methods 54-21 and 54-10,

respectively Starch pasting peak viscosity and

break-down were obtained using a rapid visco analyzer

(RVA-3D super type, Newport Scientific) as described by

Batey et al (1997) Amylose and starch content were

measured according to Kiribuchi-Otobe et al (1997).

Flour yellow pigment was determined according to

AACC approved methods 14-15 using a TU-1800PC

UV-VIS spectrophotometer (Beijing Purkinje General

Instrument Co., Ltd., China) Flour polyphenol oxi-dase (PPO) activity was estimated as described by Anderson and Morris (2001) using the same spectro-photometer as flour yellow pigment

Raw dumpling preparation

Based on our previous unpublished data, the optimum water absorption for dumpling production was adjusted

to be 41% of flour weight Dumpling dough was pre-pared by mixing flour (200 g, 14% MB) with enough water to achieve 41% water absorption using a Na-tional pin mixer (USA) for 1 min After mixing, the dough was kept in a plastic container for 15 min at room temperature before passing through the sheeting rollers of a laboratory noodle machine (Ohtake 150, Tokyo, Japan) Sheeting occurred once with a 4-mm roll gap setting, and then four times at 3-mm roll gap settings including no folding on the third pass During the sheeting process, a small amount of dry flour was sprinkled onto the sheets to avoid sticking to the rollers The sheet dough was kept again in a plastic storage container for 15 min at room temperature Subsequently, the reduction in sheet thickness was achieved by suc-cessive passes through roll gaps of 2.2 and (1.5±0.05)

mm The gap between the rollers for the final pass was determined precisely using a test piece cut from the main sheet after the previous pass The final sheets were cut into round pieces with a round stainless steel cutter (6 cm diameter) to obtain dumpling sheets The filling was a blend of ingredients (200 g of mac-erated cabbage, 100 g of fried egg, 10 g of oil, 6 g of shallot, 3 g of ginger, 3 g salt, and 1 g monosodium glutamate) mixed in a plastic container Fried egg made from equal amounts of egg and oil was used in the vegetable filling to reduce the variation of filling in dif-ferent tests The dumpling sheets were shaped to con-tain 3 g filling, shaped as a dumpling, and stored in a flat dish at room temperature Raw dumplings (25 units per sample) were boiled for 5 min in 2 L of boiling water Four cooking sessions were processed at the same time After boiling, the dumplings were rinsed in running cold tap water for 1 min Sensory evaluation was performed with at least five skilled panelists and finished within 10 min

Table 1 Thirty-nine cultivars and advanced lines assessed for raw

dumpling quality

Jimai 6097 Cultivar Yannong 19 Cultivar

Jimai 6487 Cultivar Yannong 23 Cultivar

Jimai 7251 Cultivar Yannong 24 Cultivar

Jimai 7327-2 Cultivar Zimai 12 Cultivar

Liangxing 66 Cultivar Jimai 056852 Line

Shannong 15 Cultivar Jimai 076128 Line

Taishan 24 Cultivar

Raw dumpling sensory evaluation

Although an official method for sensory evaluation of

Chinese raw dumpling (SB/T 10138/93) (Chinese

Min-istry of Commerce 1993) has been used since 1993, it

has been suggested that improvements can be made

The scoring system, including color (weighting factor

10), brightness (10), transparency (10), resilience (15),

stickiness (15), smoothness (10), resistance at boiling

(15), and soup characters (15), has two problems

Firstly, evaluation of soup characters is not easy;

de-grees of clearness or feculence of water after cooking

dumpling is estimated by panelists However, most

panelists have difficulties in giving precise or

consis-tent scores for soup characteristics Secondly,

firm-ness is not included in the evaluation system High

quality raw dumpling sheets should be characterized

with whiteness and brightness for color, softness and

resilience, lack of stickiness and smoothness of texture

Because color and firmness are considered to be more

important parameters for scoring raw dumpling by the

industry, firmness instead of soup characteristics was

adopted in a modified scoring system For appearance

of raw dumplings, panelists should assess the degrees

of flatness, and lack of gas bubbles and rupturing of

dumpling sheets Flatness requires that the dumpling

sheet surface is flat and uniform, has no gas bubbles,

and rupture is mainly considered to ensure that the

sheets have no cracks after boiling Resistance at

boil-ing is similar to an assessment of appearance, and was

therefore replaced by appearance in the modified

scor-ing system Based on the noodle evaluation system

described by Zhang et al (2005b), the modified

scor-ing system for dumplscor-ing included six parameters, viz.,

color (20), appearance (20), firmness (20), elasticity

(20), stickiness (10), and smoothness (10) Four

samples were tested at each panel session including the

Chinese commercial flour Xuehuafen as a control

Samples under test were compared with the control

and a score was assigned to each parameter The

pan-elists firstly compared color and appearance of boiled

dumplings, and then opened the fringe of the dumpling

and removed the filling, followed by evaluations of

firmness, elasticity, stickiness, and smoothness of boiled

dumpling sheets

Color measurements of dumpling sheets

Color of raw dumpling sheets was measured with a Minolta Chromameter CR 310 (Minolta Camera Co.,

equipped with a D65 illuminant The sheets were mea-sured on a Royal Australian Cereal Institute (RACI) stan-dard backing tile, with three measurements being made

on each side of the dumpling sheet Raw dumpling sheets were measured after sheeting (0 h), and again after 2 h of storage in a covered plastic container at 25°C

Statistical analysis

deviations, and correlation coefficients

RESULTS

Grain and flour characterization of tested wheat cultivars

Means, coefficients of variation (CV), and ranges of grain hardness, protein content, farinograph and extensograph parameters and starch quality parameters including peak viscosity, breakdown, final viscosity, amylose and total starch content for tested wheat culti-vars are presented in Table 2 As expected, large varia-tions were observed for protein quality parameters in comparison with starch traits The largest variations involved dough development time, stability, MTI, energy, and maximum resistance, with CVs of 40.5, 71.6, 53.4, 53.1, and 57.0%, respectively Only small variations in amylose and total starch contents were observed, with CVs of only 2.7, and 1.5%, respectively

Variation in raw dumpling quality

CVs of 89.1% at 0 h and 52.3% at 2 h, and wide

varia-tion for b *values with CVs of 11.3% at 0 h and 11.5%

at 2 h occurred with raw dumpling sheets This

indi-cated that variation for color of raw dumpling sheet

Liangxing 66, Jimai 20, and Yannong 23 performed best

in color of raw dumpling sheets They could therefore

be used as parents in crossing programs for flour color

improvement On the other hand, Jinan 17, Jimai 7327-2,

Jimai 077072, Wennong 6, and Jimai 037042 were

iden-tified as having poor raw dumpling sheet color

There were small variations in sensory evaluation

parameters of boiled dumplings in comparison with the

color of raw dumpling sheets The range in CV for

sensory evaluation parameters of boiled dumpling was

4.9-9.0% Variation in color of boiled dumplings was

significantly smaller than that of raw dumpling sheets

The reason for the discrepancy might be that the

as-sessments of boiled dumpling color, hence reducing the differences in color of boiled dumpling among genotypes Variations in color, appearance, and firm-ness of boiled dumplings were slightly larger than those for elasticity, stickiness, and smoothness

Chinese commercial flour, Xuehuafen, used as the control in this study is considered to be of good quality for noodles and dumplings Relative to the assessment score of 70.0 for Xuehuafen in this study, raw dump-ling scores above 75.0 were considered very good, scores of 70.1-75.0 good, scores of 65.0-70.0 fair, and scores below 65.0 were poor (Table 4) Cultivars including Jimai 20 (total score 78.3) and Zimai 12 (76.0) were identified as possessing very good boiled fresh dumpling quality Jimai 20 was the leading cultivar in the Yellow and Huai Valley, and was characterized with

very good white salted noodle quality (Ye et al 2010).

Zimai 12 is also a released cultivar Twenty-one culti-vars and advanced lines had good fresh dumpling quality Overall, Chinese winter wheat generally had acceptable quality for boiled fresh dumpling This out-come could be due to the improvement of pan bread and noodle quality that has occurred in Chinese breed-ing programs durbreed-ing the past 20 years

Relationship between grain and flour traits and quality of raw dumpling

Correlation coefficients between quality traits and color

of raw dumpling sheets are presented in Table 5 Pro-tein content and total starch content mainly influenced

coeffi-cients between protein content, total starch content and

-0.52 (P<0.01), 0.55 (P<0.01), and 0.57 (P<0.01),

respectively Parameters relative to protein quality such

as water absorption, development time, stability, and maximum resistance showed moderately negative

starch pasting peak viscosity, breakdown and final

Flour yellow pigment was significantly associated with

(P<0.01), -0.62 (P<0.01), 0.87 (P<0.01), and 0.84 (P<0.01),

Table 2 Mean, coefficients of variation (CV), and ranges in grain

quality trait parameters for 39 wheat cultivars

Protein content (%, 14% MB) 12.6 5.7 11.1-14.3

Water absorption (%) 65.9 6.6 56.1-72.5

Development time (min) 3.8 40.5 1.9-8.3

Mixing tolerance index (BU) 1) 53.7 53.4 16.0-140.0

Extensibility (mm) 180.7 14.9 79.2-253.3

Max resistance (BU) 215.0 57.0 32.5-490.1

Peak viscosity (RVU) 195.8 16.1 114.6-263.6

Breakdown (RVU) 148.5 19.1 60.5-191.8

Final viscosity (RVU) 235.3 15.9 116.2-289.3

Flour yellow pigment (mg kg -1 ) 1.9 29.5 1.2-3.6

Flour PPO [A475/(g×min)×10 3 ] 2.7 39.2 0.4-4.7

1) Mixing tolerance index (MTI) was measured by farinograph.

Table 3 Mean, coefficients of variation (CV) and ranges of L * , a *,

and b * values of raw dumpling sheets and sensory evaluation

parameters of boiled dumplings for 39 wheat cultivars

Sensory evaluation

down (r=0.54, P<0.01) and smoothness show that high

starch pasting peak viscosity and breakdown gave bet-ter smoothness and stickiness of boiled dumplings (Fig 2) Flour yellow pigment showed moderate negative effect

on boiled dumpling appearance (r=-0.45, P<0.01) Lan

et al (2010) also showed the positive effects of gluten

strength on appearance and negative effects on firmness,

as well as the positive effects of starch pasting proper-ties on stickiness for dumplings, but did not report the positive effects of flour gluten strength on dumpling elasticity

DISCUSSION

Large variations in protein quality parameters in com-parison with starch properties of Shandong winter wheat cultivars were observed The reason could be that Chinese breeding programs have given priority to improving gluten strength since 1980s and cultivars such as Jinan 17 and Jimai 20 with excellent pan bread making quality were developed Farinograph and extensograph are routinely used to test advanced lines, therefore quality classification in China are largely de-termined by gluten strength parameters such as farinograph stability In the present study, the 39 tested genotypes were classified into 11 strong gluten wheats (stability>7.0 min), 17 medium gluten wheats (stability 3.0-7.0 min), and 11 weak gluten wheats (stability<3.0 min) based on farinograph stability Although starch pasting properties and amylose contents significantly influence textural properties of white salted noodle (Oda

et al 1980; Konik and Miskelly 1992; Konik et al 1993;

Baik and Lee 2003) and dumplings (Lan et al 2010),

little direct selection pressure is applied to improve starch parameters in wheat breeding programs Therefore, Chinese breeding programs should give more attention

to improve starch quality, and to produce balanced flour

Table 4 Raw dumpling quality classifications of tested cultivars and lines

Good 70.1-75.0 21 Zhongmai 155, Yannong 24, Yannong 19, Liangxing 66, Linmai 6, Jimai 076128, Jimai 19, Jimai 5319,

Yannong 23, Jimai 077019, Taishan 23, Lumai 21, BPT08058, Jimai 22, Jimai 7251, Jimai 056852, Shannong 15, Jimai 035037, Lumai 23, Jimai 065504, Taishan 24

Fair 65.0-70.0 14 Jining 16, Jimai 6487, Jinan 17, Taishan 223, Tainong 18, Jimai 066324, Taishan 21, Jimai 046402,

Jimai 7327-2, Wennong 6, Jimai 077072, Jining 13, Linmai 2, Jimai 6097

1) Rank was based on the total raw dumpling score.

Table 5 Correlation coefficients between quality traits and raw

dumpling sheet color

Trait L * 0 h a * 0 h b * 0 h L * 2 h a * 2 h b * 2 h

Protein content -0.46 ** 0.17 0.10 -0.52 ** 0.22 0.15

Water absorption -0.36 * 0.33 * 0.01 -0.29 0.24 0.06

Development time -0.41 * 0.29 0.14 -0.40 * 0.26 0.25

Stability -0.34 * 0.31 0.07 -0.31 0.29 0.19

Max resistance -0.30 0.39 * -0.05 -0.29 0.35 * 0.04

Peak viscosity 0.38* -0.15 -0.27 0.26 -0.11 -0.30

Breakdown 0.36 * -0.21 -0.16 0.27 -0.17 -0.18

Final viscosity 0.39 * -0.13 -0.08 0.27 -0.08 -0.10

Total starch 0.55 ** -0.32 * -0.15 0.57 ** -0.34 * -0.24

Flour yellow pigment -0.04 -0.67 ** 0.87 ** -0.00 -0.62 ** 0.84 **

Flour PPO -0.32 * 0.27 0.06 -0.40 * 0.19 0.20

* and ** indicate levels of significance at P=0.05 and P=0.01, respectively The

same as below.

respectively Flour PPO activity had slightly negative

that protein content and gluten strength, and starch

past-ing properties, and total starch content negatively and

dump-ling sheets, respectively Flour yellow pigment showed

larger effect on color of raw dumpling sheet than PPO

activity

Grain hardness and gluten strength parameters such

as farinograph MTI (r=-0.55, P<0.01), extensibility, and

maximum resistance (r=0.43, P<0.01) had significant

positive correlations with appearance and elasticity of

boiled dumpling, but a slight negative effect on

firm-ness (Table 6) For example, the correlation

coeffi-cients between MTI and appearance and elasticity of

boiled dumpling were -0.55 (P<0.01) and -0.54 (P<0.01),

respectively (Fig 1) These results suggest that strong

gluten contributes to good boiled dumpling appearance

and elasticity, but gave a slightly poorer firmness

However, starch pasting properties were an important

factor in determining stickiness and smoothness of

boiled dumplings Breakdown had a positive

correla-tion with stickiness (r=0.45, P<0.01) The relacorrela-tion-

relation-ships between peak viscosity (r=0.51, P<0.01),

break-properties and good noodle and dumpling quality.

Chinese wheat cultivar Jimai 20 and Zimai 12 were

identified as possessing very good boiled raw dumpling

quality and the assessment score of Jimai 20 (78.3)

and Zimai 12 (76.0) was clearly higher than that of Chinese commercial flour, Xuehuafen, used as the con-trol (70.0) in this study This reason should mainly be that flour color of Jimai 20 and Zimai 12 was better

Jimai 20 was characterized by strong gluten strength and excellent flour color, thus conferring good

quali-ties for pan bread and noodle (He et al 2010) This

also suggests that the possibility of developing multi-purpose quality wheat Previous reports indicated that starch property and flour color play significant roles in determining raw dumpling and noodle quality, but not

in pan bread quality (He et al 2004; Lan et al 2010).

Therefore, the requirement of gluten strength for pan bread was higher than that of starch property and color However, the requirement in starch property and color for raw dumpling and noodle was stronger than that for pan bread, i.e., the flour from wheat cultivar with strong gluten strength, lower starch peak viscosity, and

pan bread, but not for making good quality raw dump-ling and noodle

Based on previous reports, overly strong gluten might have a negative effect on noodle viscoelasticity (Liu

et al 2003; He et al 2004), starch pasting breakdown

positively influenced on smoothness of noodle (Batey

et al 1997); thus flour with medium gluten and better

starch pasting properties could be suitable for making good quality noodle Although raw dumplings and noodles are similar foods produced from wheat flour based on the type for processing (e.g., boiling) used before being supplied to the consumer, this study shows that strong gluten contributes to good boiled dumpling

Table 6 Correlation coefficients between quality traits and sensory evaluation parameters of boiled raw dumplings

Ç

Fig 1 Association between farinograph mixing tolerance index

(MTI) and elasticity of raw dumplings.

Fig 2 Associations between starch pasting peak viscosity (PV),

breakdown (BD) and smoothness of raw dumplings.

appearance and elasticity Therefore, the requirement

of gluten strength for raw dumpling was higher than

for noodles However, the requirement in color for

raw dumplings is more flexible than for noodles

Pro-tein contents ranging from 11.1-14.3%, with an

aver-age of 12.6% in Chinese winter and facultative wheats

are generally not the limiting factor This is also in

agreement with observations made by various milling

companies in China It is suggested that breeding

pro-grams should give more attention to gluten strength

and starch pasting parameters for raw dumpling

qual-ity improvement

CONCLUSION

Large variations in protein quality parameters in

com-parison with starch properties of Chinese winter wheat

cultivars were observed Variation in the color of raw

dumpling sheets was broader than that of sensory

evalu-ation parameters of boiled dumplings Two cultivars,

Jimai 20 and Zimai 12, were identified as possessing

very good quality for raw dumplings Protein and total

of raw dumpling sheets, and fours with lower protein

and higher total starch content produced significantly

better color of raw dumplings Flour yellow pigment

raw dumpling sheets, respectively Flour gluten strength

and starch pasting properties positively contributed to

elasticity and smoothness of raw dumplings It is

sug-gested that breeding programs should give more

atten-tion to gluten strength and starch pasting parameters

for raw dumpling quality improvement

Acknowledgements

The authors are grateful to Prof R A McIntosh,

Univer-sity of Sydney, Australia, for reviewing the manuscript

The study was supported by an international

collabora-tion project on wheat improvement from the Ministry

of Agriculture of China (2006GR)

References

Anderson J V, Morris C F 2001 An improved whole-seed assay

for screening wheat germplasm for polyphenol oxidase

activity Crop Science, 41, 1697-1705.

Baik B K, Lee M R 2003 Effect of starch amylose content of

wheat on textural properties of white salted noodles Cereal

Chemistry, 80, 304-309.

Batey I L, Curtin B M, Moore S A 1997 Optimization of rapid-visco analyzar test conditions for predicting Asian

noodle quality Cereal Chemistry, 74, 497-501.

He Z H, Yang J, Zhang Y, Quail K J, Pena R J 2004 Pan bread and dry white Chinese noodle quality in Chinese winter

wheats Euphytica, 139, 257-267.

He Z H, Xia X C, Zhang Y 2010 Breeding noodle wheat in

China In: Hou G G, ed., Asian Noodles: Science, Technology, and Processing Portland, Oregon, USA pp 1-23.

Kiribuchi-Otobe C, Nagamine T, Yanagisawa T, Ohnishi M, Yamaguchi I 1997 Production of hexaploid wheats with

waxy endosperm character Cereal Chemistry, 74, 72-74.

Konica C M, Miskelly D M 1992 Contribution of starch and non-starch parameters to the eating quality of Japanese white

salted noodles Journal of the Science of Food and Agriculture,

58, 403-406.

Konik C M, Miskelly D M, Gras P W 1993 Starch swelling power, grain hardness and protein: relationship to sensory

properties of Japanese noodle Starch-Stärke, 45, 139-144.

Lan J, Fu B X, Assefaw E, Wang L K, Li H, Dai C J, Zhao L, Zhao N X, Li W, Li Z B, Su P 2010 Relationship between flour physico-chemical properties and dumpling sheet quality.

Scientia Agricultura Sinica, 43, 1204-1211 (in Chinese)

Li M Q, Zhang J, Feng Z Q 2006 Studies on the relationship between wheat flour character and quality of frozen dumpling.

Journal of Chinese Food and Oil Association, 3, 217-210 (in

Chinese) Liang L, Zhang Z M, Zhang Y D, Song S G 2006 Effect of

soybean protein on the quality of frozen dumpling Journal

of Northwest A&F University (Natural Science Edition), 34,

153-158 (in Chinese) Liu J J, He Z H, Zhao Z D, Peña R J, Rajaram S 2003 Wheat quality traits and quality parameters of cooked dry white

Chinese noodles Euphytica, 131, 147-154.

Lou A H, Yang M Q 2004 Wheat flour property and the quality

of frozen dumpling Beverage & Fast Frozen Food Industry,

2, 1-4 (in Chinese)

Ministry of Commerce of China 1993 Wheat Flour Dumpling: SB/ T10138-93.

Oda M, Yasuda Y, Okazaki S, Yamauchi Y, Yokoyama Y 1980.

A method of flour quality assessment for Japanese noodles.

Cereal Chemistry, 57, 253-254.

Qi L 2000 Five Hundred Making Methods of Wheat Flour Products Chinese Light Industry Press, Beijing (in Chinese) Tang X Z 2001 Collection of Chinese Dumpling Shaanxi Science

and Technology Press, Xi’an, China (in Chinese) Wang W G, Lin J, Jiang W L 1998 Improvement on frozen

dumpling quality with compound additive Science and

Technology of Cereals, Oils and Foods, 5, 34-35 (in Chinese)

Yang L Z, Liu Y Q, Li C W, Guo Y W, Ma L Q 2006 The effect

of oxidized starch to deep-frozen dumpling quality Academic

Periodical of Farm Products Processing, 10, 88-89 (in

Chinese)

Yang M D, Sun Z Y 2006 The relationship between

characteristics of wheat flour and quality of frozen dumpling.

Academic Periodical of Farm Products Processing, 5, 4-7.

(in Chinese)

Ye Y L, Zhang Y, He Z H 2010 Relationship between wheat

flour traits and dumpling sheet quality Journal of Triticeae

Crops, 30, 280-285 (in Chinese)

Zhang J L, Hou H X, Lu M S, Sun H M 2005a Study on quality

improvement of frozen dumpling Science and Technology of

Food Industry, 5, 73-75 (in Chinese)

Zhang P P, He Z H, Zhang Y, Xia X C, Liu J J, Yan J, Zhang Y.

2007 Pan bread and Chinese white salted noodle qualities of Chinese winter wheat cultivars and their relationship with

gluten protein fractions Cereal Chemistry, 84, 370-378.

Zhang Y, Nagamine T, He Z H, Ge X X, Yoshida H, Pena R J 2005b Variation in quality traits in common wheat as related

to Chinese raw white noodle quality Euphytica, 141,

113-120.

Zhang Y P 2007 Development and utilize of various flour and

Chinese wheat Grain Processing, 32, 10-14 (in Chinese)

(Managing editor SUN Lu-juan)