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 ...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.展开更多
With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, disti...With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.展开更多
Longfeng's President Hector Yen was born into a poor family in Kaohsiung in 1951. His father was a stevedore at the Kaohsiung port and the sole support of the family. Since cargo handling at that time was done man...Longfeng's President Hector Yen was born into a poor family in Kaohsiung in 1951. His father was a stevedore at the Kaohsiung port and the sole support of the family. Since cargo handling at that time was done manually, work stopped whenever it rained. Without a sta-展开更多
An afternoon at one of Beijing’s legendary temple fairs As the mass exodus from Beijing commenced,I was begrudgingly resigned Uto a week in the city over the Spring Festival holiday.Exorbitant flight prices and a lac...An afternoon at one of Beijing’s legendary temple fairs As the mass exodus from Beijing commenced,I was begrudgingly resigned Uto a week in the city over the Spring Festival holiday.Exorbitant flight prices and a lack of forward planning on my part meant that I was not joining the mass migration.展开更多
January 30:Japan informed China that some consumers in Tokushima prefecture got food poisoning after they ate frozen dumplings produced by Hebei Tianyang Food Company.According to the Japanese,the food inspection test...January 30:Japan informed China that some consumers in Tokushima prefecture got food poisoning after they ate frozen dumplings produced by Hebei Tianyang Food Company.According to the Japanese,the food inspection test results showed traces of the pesticides dichlorvos and methamidophos in frozen dumpling samples.展开更多
On the first day of class of fresh- men oral English at a university in Changzhou,Jiangsu Province,I usually let the students ask me any question they want because for many of them,
Ancient Dragon Boat Festival gets a new lease on life Come May in China, it is difficult not to notice the emergence in small food stores and large supermarkets of zong-
Dumplings are the food thatChinese people eat during the SpringFestival,the ceremony to celebrate thecoming of the new year in the Chineselunar calender.Spring Festival startson the eighth day of the twelfth lunarmont...Dumplings are the food thatChinese people eat during the SpringFestival,the ceremony to celebrate thecoming of the new year in the Chineselunar calender.Spring Festival startson the eighth day of the twelfth lunarmonth and does not end until the 15thday of the first lunar month of thefollowing year.The most importantactivity of this festival is the waitingin of the new year—that is。展开更多
Emperor Tangming’s concubine, Yang Yuhuan, was fastidious about her meals. One day, she felt hungry after a bath so she asked for some food with stuffing from a palace che The palace chef served her chicken dumplings...Emperor Tangming’s concubine, Yang Yuhuan, was fastidious about her meals. One day, she felt hungry after a bath so she asked for some food with stuffing from a palace che The palace chef served her chicken dumplings and she liked it very much. Afterward Concubine Yang often ate this kind of dumpling.展开更多
IN the northern part of China, people often say: "Dumplings are the best to eat." Indeed, because of its cold, arid climate, people spend the winters eating vegetables stored away in the fall. Jiaozi——Chin...IN the northern part of China, people often say: "Dumplings are the best to eat." Indeed, because of its cold, arid climate, people spend the winters eating vegetables stored away in the fall. Jiaozi——Chinese dumplings——have become a specialty in the north. Dumplings are made by wrapping a dough around meat and vegetables. In the past, people ate dumplings only on festive occasions; now they have become common fare in the home, and several brands of frozen dumplings are available in stores. However, it is still the custom展开更多
Ingredients:Polished glutinous rice powder, yellow cheese powder,cocoa powder, and red bean paste or other for stuffing.Method:1. Mix the rice powder with cheese and cocoa powdersrespectively, add in water and roll a ...Ingredients:Polished glutinous rice powder, yellow cheese powder,cocoa powder, and red bean paste or other for stuffing.Method:1. Mix the rice powder with cheese and cocoa powdersrespectively, add in water and roll a yellow dough and abrown dough; prepare another pure rice展开更多
CHINESE dumplings, called jiaozi, have a long history. They can be traced back more than 2,000 years to the Western Han Dynasty. A pet phrase among ordinary Chinese is "nothing is more delicious than jiaozi."...CHINESE dumplings, called jiaozi, have a long history. They can be traced back more than 2,000 years to the Western Han Dynasty. A pet phrase among ordinary Chinese is "nothing is more delicious than jiaozi." Today, modern Chinese have created various ways of eating jiaozi; they also enjoy hearing stories about this longtime favorite as they eat.展开更多
基金supported by an international collaboration project on wheat improvement from the Ministry of Agriculture of China (2006GR)
文摘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.
基金Supported by National Undergraduate Training Program for Innovation and Entrepreneurship(201410459011)
文摘With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.
文摘Longfeng's President Hector Yen was born into a poor family in Kaohsiung in 1951. His father was a stevedore at the Kaohsiung port and the sole support of the family. Since cargo handling at that time was done manually, work stopped whenever it rained. Without a sta-
文摘An afternoon at one of Beijing’s legendary temple fairs As the mass exodus from Beijing commenced,I was begrudgingly resigned Uto a week in the city over the Spring Festival holiday.Exorbitant flight prices and a lack of forward planning on my part meant that I was not joining the mass migration.
文摘January 30:Japan informed China that some consumers in Tokushima prefecture got food poisoning after they ate frozen dumplings produced by Hebei Tianyang Food Company.According to the Japanese,the food inspection test results showed traces of the pesticides dichlorvos and methamidophos in frozen dumpling samples.
文摘On the first day of class of fresh- men oral English at a university in Changzhou,Jiangsu Province,I usually let the students ask me any question they want because for many of them,
文摘Ancient Dragon Boat Festival gets a new lease on life Come May in China, it is difficult not to notice the emergence in small food stores and large supermarkets of zong-
文摘Dumplings are the food thatChinese people eat during the SpringFestival,the ceremony to celebrate thecoming of the new year in the Chineselunar calender.Spring Festival startson the eighth day of the twelfth lunarmonth and does not end until the 15thday of the first lunar month of thefollowing year.The most importantactivity of this festival is the waitingin of the new year—that is。
文摘Emperor Tangming’s concubine, Yang Yuhuan, was fastidious about her meals. One day, she felt hungry after a bath so she asked for some food with stuffing from a palace che The palace chef served her chicken dumplings and she liked it very much. Afterward Concubine Yang often ate this kind of dumpling.
文摘IN the northern part of China, people often say: "Dumplings are the best to eat." Indeed, because of its cold, arid climate, people spend the winters eating vegetables stored away in the fall. Jiaozi——Chinese dumplings——have become a specialty in the north. Dumplings are made by wrapping a dough around meat and vegetables. In the past, people ate dumplings only on festive occasions; now they have become common fare in the home, and several brands of frozen dumplings are available in stores. However, it is still the custom
文摘Ingredients:Polished glutinous rice powder, yellow cheese powder,cocoa powder, and red bean paste or other for stuffing.Method:1. Mix the rice powder with cheese and cocoa powdersrespectively, add in water and roll a yellow dough and abrown dough; prepare another pure rice
文摘CHINESE dumplings, called jiaozi, have a long history. They can be traced back more than 2,000 years to the Western Han Dynasty. A pet phrase among ordinary Chinese is "nothing is more delicious than jiaozi." Today, modern Chinese have created various ways of eating jiaozi; they also enjoy hearing stories about this longtime favorite as they eat.
