As a result the wrapper ofboiled dumpling has lower slight crackle rate, better elasticity and taste, and clearer hot water by adding SMEP to it.

• 结果表明,在饺皮中添加磷酸单酯淀粉,能降低饺皮裂纹率,增加饺皮的弹性和口感,使饺子汤沉淀物减少。