This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at 95oC, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
 III. 결과 및 고찰
  1. 일반성분 분석
  2. 만두피의 점도와 색도
  3. 만두피의 조직감과 조리특성
  4. 만두피의 라디칼 소거능
 IV. 요약 및 결론
 References

• 박인덕(초당대학교 외식조리창업학과) | In-Duck Park (Department of Foodservice Culinary, Chodang University) Corresponding author