抄録
This study aimed to develop dumpling skin with high barley content. To 100 g of barley flour, 5 and 10 % gluten, 1.05 and 1.10 % salt, 50, 60, 65, 70 and 75 % water were added. The mixture was kneaded, cut to form raw dumpling skin, and then cooked. The wheat dumpling skin was also prepared. No significant difference in firmness was observed between cooked wheat dumpling skin and barley dumpling skin with added 10 % gluten and 70 % moisture. Compared to cooked wheat dumpling skin, the cooked barley dumpling skin had a higher β-glucan content and total polyphenol content, and there was no difference in sensory evaluation except for appearance. The proposed method provides barley dumpling skin with high palatability and functionality.
