Abstract:The effects of blended wheat starch and potato starch on the processing properties of crystal dumpling wrappers were investigated. The pasting properties of wheat starch，potato starch，and starch blended in different mass ratios as well as the rheological properties of starch dough，the tensile properties of raw dumpling wrappers，and the transparency and textural properties of cooked dumpling wrappers were investigated.The results showed that wheat starch had lower peak，trough，breakdown，and final viscosities and higher setback viscosity than potato starch. For the blended starch，the interactions between wheat starch and potato starch altered pasting properties.Specifically，the blended starch had lower peak viscosity and breakdown viscosity and higher trough，final，and setback viscosities than the predicted values，which indicated a non-additive effect. Meanwhile，wheat starch，potato starch，and blended starch had different pasting curves at targeted temperatures（65，75，85 ℃，and 95 ℃），which reflected the differences in their hydration characteristics at different targeted temperatures. As the addition amount of potato starch increased，the storage modulus and loss modulus of the blended starch dough gradually decreased，and the raw crystal dumpling wrappers presented gradually increased tensile force and tensile displacement，demonstrating improved ductility. Moreover，as the addition amount of potato starch increased，the transparency，hardness，springiness，and chewiness of cooked crystal dumpling wrappers were increased.The results of the correlation analysis showed significant correlations of starch pasting properties with the transparency and textural properties of cooked crystal dumpling wrappers.