Influence of acetylated potato starch on the properties of dumpling wrapper

• DSC and pulse NMR were combined to elucidate the water variety in dumpling wrapper.
• SEM showed that acetylated potato starch caused a less dense microstructure.
• APS leads to homogeneous ice crystal structure within dumpling wrapper.
• Growing and increasing of ice crystal increased the crack rate of dumpling.

Physicochemical properties of dumpling wrappers with different levels of acetylated potato starch (APS) were measured. Differential scanning calorimetry (DSC) indicated that the presence of APS significantly reduced the freezable water content (FWC) of the system. For the systems, the mobility of the water which was measured by pulse nuclear magnetic resonance (NMR) demonstrated that the existence of APS reduced the relaxation time. Whereas, the centrifugation measurement indicated that the water holding capacity (WHC) values of wheat flour with APS were higher than the control. Scanning electron microscope (SEM) was used to examine the micromorphology of dumpling wrappers.