Study of wonton wraps' processing and storage on the making of fried wonton wraps = Kajian proses pengolahan dan penyimpanan kulit pangsit dalam pembuatan kulit pangsing goreng

Lim, Wilson (2012) Study of wonton wraps' processing and storage on the making of fried wonton wraps = Kajian proses pengolahan dan penyimpanan kulit pangsit dalam pembuatan kulit pangsing goreng. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

The main quality indicator of fried wonton wraps, which is crispiness, affected by wonton wraps' thickness and frying method used in its processing. Proper storage method is also needed to maintain its quality. The effect of thickness (0.5 mm; 1.0 mm; 1.5 mm), frying method (one stage shallow frying; two stages shallow frying; one stage deep-fat frying; two stages deep fat frying), and storage method (dried and frozen) of wonton wraps on the characteristic of fried wonton wraps were observed in this study. The experimental study was used to determine the best thickness, frying method, and storage method of wonton wraps. The data showed that the best fried wonton wraps is made by 0.5 mm thickness and one stage deep-fat frying because they result in greater crispiness. Wonton wraps with 0.5 mm thickness also result in greater bubbles' size uniformity and overall acceptance. One stage deep-fat frying results in greater expansion degree and overall acceptance. The best storage method for wonton wraps is dried storage because it results in not only greater expansion degree and overall acceptance, but also lower oil absorption than frozen storage.

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