2.8. Thermal Properties Analysis

The thermal behavior of the gliadins was monitored by a DSC instrument(DSC 214, Netzsch Instrument Co. Ltd, Selb, Germany) with thermal Analysis Software [21]. The samples (3 mg) that mixed with distilled water (6 μL) were placed into NETZSCH pans and equilibrated for 24 h at 4 °C after being hermetically sealed. An empty sealed pan was used as a reference sample. The liquid N₂ flow rate and the shielding gas flow rate were 20 mL/min. The temperature range used for the DSC analysis of dough samples was from 25 to 130 °C, and the heating rate was 10 °C/min. The freezable water of the quick-frozen dumpling wrapper was calculated from the ratio of the amount of frozen water to the total water in each sample. It can be expressed as Formula (1). The DSC profiles were treated with thermal Analysis Software.

where Hw (J/g) was the enthalpy of the samples; Hi was the known enthalpy of ice melting (334 J/g); and Tw (g/g) was the moisture content of the quick-frozen dumpling wrappers.