Abstract:Using wheat flour，Pueraria powder，and corn powder as raw materials，and adding gluten powder，xanthan gum，and salt as the three modifiers，Pueraria and corn compound dumpling wrappers were made.Single-factor experiments were conducted to investigate the effects of different amounts of gluten powder，xanthan gum，and salt on the quality of the Pueraria and corn compound dumpling wrappers，with cooking loss rate，water absorption rate，transmittance rate，hardness，chewiness，and shear hardness as evaluation indicators. The optimal range of modifiers was selected，and the ratio of the three modifiers was optimized using response surface methodology combined with principal component analysis. The results showed that the impact of the three modifiers on the quality of the Pueraria and corn compound dumpling wrappers followed this order：gluten powder＞salt＞xanthan gum. The optimal addition amount was 5.0% gluten powder，1.4% salt，and 0.3% xanthan gum （based on the mass of the mixed powder）. Under these conditions，the standardized comprehensive score of the Pueraria and corn compound dumpling wrappers was 0.965±0.005，which was consistent with the predicted value of the model.