03 Issues & Trends
Cereal Foods World, Vol. 65, No. 5
Print To PDF
Jiaozi (Chinese Dumplings) and Flour Quality Requirements—An Introduction
Jing Lan,1 Yingying Guo,1 Xiangdong Sun,1 Lin Zhao,1 and Bin Xiao Fu2,3

1 Agricultural Products Quality and Safety Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China.

2 Grain Research Laboratory Canadian Grain Commission, Winnipeg, Canada.

3 Corresponding author. E-mail: binxiao.fu@grainscanada.gc.ca


© 2020 Cereals & Grains Association

Abstract

The traditional Chinese dumpling, jiaozi, has a long history and is widely consumed in East and Southeast Asian countries. Jiaozi has become a staple food in China because of the rapidly growing frozen food industry. Wheat flour is the dominant ingredient used in making jiaozi wrappers. High-quality jiaozi wrappers are evenly hydrated, smooth surfaced, white or milky white in appearance, elastic and extensible, with low stickiness. This article briefly describes jiaozi, its processing, and its flour quality requirements.





Trying to reach content?

View Full Article

if you don't have access, become a member