文献类型： 外文期刊
作者： Lan, Jing 1 ; Guo, Yingying 1 ; Sun, Xiangdong 1 ; Zhao, Lin 1 ; Fu, Bin Xiao 2 ;
作者机构： 1.Heilongjiang Acad Agr Sci, Agr Prod Qual & Safety Res Inst, Harbin, Peoples R China
2.Canadian Grain Commiss, Grain Res Lab, Winnipeg, MB, Canada
期刊名称：CEREAL FOODS WORLD （ 影响因子：0.538； 五年影响因子：0.91 ）
ISSN： 0146-6283
年卷期： 2020 年 65 卷 5 期
页码：
收录情况： SCI
摘要： The traditional Chinese dumpling, jiaozi, has a long history and is widely consumed in Fast 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.
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