Abstract
Finely ground extruded corn pericarp dietary fiber (ECPDF) was incorporated in wheat flour at 2%, 5%, 8%, 10% and 12% levels and the effects of ECPDF on dough rheology, raw and cooked dumpling wrapper quality were investigated in this paper. Results showed that water absorption, extensibility and ratio number had significant correlation with ECPDF replacement level; the optimal cooking time and cooking loss rate of dumpling wrapper decreased with adding EPCDF from 0%–12%; all textural parameters of raw dumpling wrappers were significantly correlated with ECPDF addition; springiness, cohesiveness and resilience of cooking samples had significant correlation with ECPDF. The highest substitution level was considered as 10% ECPDF in the range of our studies.
