在粮油制品中对面条的改良作用，可以制作新型膨松剂，对速冻水饺的影响；
In cereals and oilseeds products, they can improve the quality of noodles, used as novel leavening agent, and have effect on quick_frozen boiled dumplings.
从生产速冻水饺的各个环节入手，分析了速冻水饺产生龟裂的机理、影响因素及控制方法。
In this paper, the mechanism, influencing factors and control of cracks of deep-frozen dumplings were discussed based on the control points during the production process.
结果表明，大豆蛋白对冷冻水饺质量有显著影响，对不同品种（系）小麦粉水饺的影响不同；
The results showed that there was notable effect of soybean protein on the frozen dumpling quality, and it was different to the different(lines) wheat flour;
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