Effect of food additives on quality of deep frozen bean flour dumplings

The effect of CSL-SSL, sodium alginate and guar gum on the quality of deep frozen bean flour dumplings wrapper was studied through indexes of frost crack ratio, boiling property and texture. The results showed that the addition of CSL-SSL had obviously improved the texture and boiling property of dump-lings,and reduced frost crack. The optimal addtion of CSL-SSL is 0.2%.