Association of dumpling wrapper quality with property of starch of three wheat varieties isolated from different flour millstreams.

The objective of this study was to investigate quality of dumpling wrappers (DWs) modulated by starch of three wheat varieties isolated from different flour millstreams. Starch from break section of the milling system (BS) had more small B-type granules and lower relative crystallinity (RC) and swelling power (SP) than that from reduction section (RS). This improved starch-gluten interactions and enhanced stability and elasticity of interior network in DWs containing BS. It could be indicated by higher elastic modulus and zero shear viscosity and lower maximum creep compliance. Thus, DWs containing BS showed lower cooking loss and higher hardness and springiness. These changes resulting from BS vs. RS (plus higher damaged starch content) was just in line with changes resulting from starch of CWRS (a hard wheat) vs. other two soft wheat varieties. In comparison, starch of ASW (a soft wheat) had moderate damaged starch content, less small B-type granules, and higher RC and SP. It resulted in softer DWs with moderate cooking yield. With the aid of principal component analysis, it concluded that these four indices of starch were crucial for starch-gluten interactions determining DW quality. The contribution of other indices (e.g. pentosan content, molecular ordering, and setback) was inferior, although they may also have certain effect. This paper could lay theoretical basis for selection of wheat varieties or flour millstreams to produce staple foods with desirable quality.