With different wheat flour as the material and isolated soybean protein as addition agent to manufacture frozen dumplings, the effect of soybean protein on the frozen dumpling quality was studied.

• 摘要以陕168，3-2，普冰143，31-1-12和981共5个不同品种（系）的小麦粉为原料，以大豆蛋白为添加剂制作冷冻水饺，研究大豆分离蛋白对冷冻水饺质量的影响。