# Functional Additives Enhance Freeze–Thaw Stability and Retard Retrogradation in Wheat–Potato Starch Gels and Crystal Dumpling Wrappers

## TL;DR

This study shows how functional additives improve the stability and texture of crystal dumpling wrappers during freezing and storage.

## Contribution

The paper introduces a systematic evaluation of additives to enhance freeze–thaw stability and reduce retrogradation in wheat–potato starch gels.

## Key findings

- Guar gum significantly improved freeze–thaw stability across all cycles with minimal dehydration shrinkage.
- Hydroxypropyl distarch phosphate showed the strongest inhibition of starch retrogradation.
- Composite phosphates enhanced water retention and produced a softer gel texture over time.

## Abstract

Crystal dumpling wrapper production is hampered by rapid surface dehydration, severe freeze-cracking propensity, and storage-induced retrogradation. Modulation of blended starch properties through functional additives was investigated. This study systematically evaluated the impact of hydroxypropyl distarch phosphate (HPDSP), trehalose (TRE), guar gum (GG), and composite phosphates (CP) on physicochemical and structural properties of wheat–potato starch composite gel. Concurrently, the effects of additives on the cracking rate of crystal dumplings and texture of wrappers were investigated. Analysis revealed that apparent viscosity was increased by all additives except CP. Different additives significantly improved the freeze–thaw stability of the composite gel during the first three cycles. GG maintained enhanced freeze–thaw stability throughout the entire freeze–thaw cycle (dehydration shrinkage rate: 2.69–40.55%). Multivariate analytical techniques (SEM, FTIR, XRD, DSC) collectively indicated that the additives effectively inhibited starch retrogradation, whilst HPDSP showed the strongest retrogradation inhibition. CP enhanced water-retention capacity and produced a softer blended gel (hardness at 21 days was 100.56 gf). Furthermore, additives significantly reduced the freezing cracking rate of crystal dumplings and improved the textural properties of dumpling wrappers.