Preparation of Cyclodextrin Glucanotransferase‐Modified Starch for Enhanced Freeze‐Thaw Stability of Dumpling Wrappers

ABSTRACT Amylopectin cluster (APC), a modified starch prepared using cyclodextrin glucanotransferase (CGTase), was utilized as a freeze–thaw stabilizer to improve the quality of dumpling wrappers containing Baromi 2, a rice variety used as a substitute for wheat flour. Texture profile analysis (TPA) showed that in the sample groups where the base wheat flour of the dough was substituted with 10% Baromi 2 and 3% amylopectin cluster, the hardness of the dumpling wrapper decreased by 7.9% compared to the control group. Differential scanning calorimetry (DSC), a method for measuring freezable water as an essential quality indicator for frozen foods, showed that B2APC1 exhibited the lowest freezable water content (5.2%) after three freeze–thaw cycles. Scanning electron microscopy (SEM) analysis demonstrated that the gluten structure in the APC‐added group was comparable to the control group. In addition, X‐ray diffraction (XRD) analysis revealed the highest peak intensity to be in B2APC1, indicating its enhanced gelatinization during cooking. These findings imply that the incorporation of APC into dumpling wrappers containing Baromi 2 can effectively improve freeze–thaw stability and texture properties.