Effects of formulation, processing and storage on dough and product quality of spring roll sheet

• Main Authors: Yin-Yi, Hung, 洪穎儀
• Other Authors: Yi-Yuan Shao
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/13950658106773942047

碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 99 === Spring roll is one of representative food in the Chinese society. There is no standard processing and less literature on the effect of formulation and processing condition on quality of spring roll sheet. In the study, spring roll sheet is made from wheat flour with various water contents (100, 110 and 120%, flour basis) and 2% salt. After mixing, dough is rested for various conditions and heated on the steel plate with controlled temperature and time to make spring roll sheet. Quality of fresh and stored dough and spring roll sheet were examined. The optimum heating conditions for spring roll sheet with 100, 110 and 120% water were 120oC/ 3 sec, 120oC / 3.5 sec, and 130oC / 4 sec, respectively. The higher water content made the dough with the higher stickiness, adhesiveness and G”, but with the lower hardness, springiness, cohesiveness, gumminess, chewiness, resilience, %R and G’. The higher water content also made spring roll sheet with the higher water content and surface stickiness, but with the lower thickness, toughness, extension and cutting toughness. Product parameters including thickness, toughness, extension and cutting toughness were positively correlated with six TPA parameters (hardness, springiness, cohesiveness, gumminess, chewiness, resilience), but negatively correlated with adhesiveness. Increased storage time from 5 min to 6 hr at room temp would slightly increase the dough stickiness. Stored at 4 oC for 1~48 hr, the dough stickiness reached to 400~423 gw. The higher water content made the increment of dough stickiness smaller. The longer storage time made the dough with the lower G’ and G’’, but the higher MS and lower %R. The parameters of surface stickiness, toughness, extension, and cutting toughness of spring roll sheet were decreased greatly after stored at 4℃ for one day. Compared with the fresh samples, reheating could restore more than 60% physicochemical properties of stored samples. TPA of dough could predict the quality of spring roll sheet. Creep recovery (MS, R% and %R), G’ and G” of dough could predict the extension, toughness/extension and toughness/cutting toughness of products, respectively. Keywords: Spring roll sheet, Dough, Texture, Processing, Storage, Semiautomatic wheat sheet processing