Abstract
This study aimed to examine binders for barley dumpling dough and to evaluate the skin of barley dumplings made using such binders. The study used 100 g of barley flour with 10 g of gluten added (100 g / 110 g; 91 % barley) as BG dumplings, and 50 g of wheat flour added (100 g / 150 g; 67 % barley) as BW dumplings. The cooked BG and BW dumpling skins showed a higher β-glucan and total polyphenols content and a lower firmness and extension than the cooked wheat dumpling skin. A sensory test revealed no difference between cooked BW and wheat dumplings, except for their color. The respondents rated cooked BG dumpling the same as wheat dumpling only in taste.
