中文摘要：

为提高面团的持水性以降低面团在冷冻过程中的水分迁移。利用低场核磁共振分析仪（NMR）研究34种面团常用添加剂的持水特性。对于发酵面团，提高面团持水性能力排在前5位的依次为双乙酰酒石酸单（双）甘油酯（DATEM）、瓜尔豆胶、硬脂酰乳酸钠（SSL）、抗坏血酸（VC）、三聚磷酸钠，它们能使深层结合水的比例从19．29％分别提高到28．66％、25．80％、25．10％、24．90％、23．86％。对于未发酵面团，提高面团持水性能力排在前5位的依次为三聚磷酸钠、羟甲基纤维素钠（CMC）、瓜尔豆胶、VC、六偏磷酸钠，它们能使深层结合水的比例从17．27％分别提高到23．80％、23．35％、23．16％、23．07％、22．84％。

英文摘要：

In order to improve the water-holding capacity of dough and reduce water migration during freezing process, the effect of 34 food additives on water-holding capacity of frozen dough was explored by low-field nuclear magnetic resonance （NMR）. For fermented dough, top five food additives that could improve the water-holding capacity were DATEM, guar gum, SSL, VC and sodium tripolyphosphate, which could increase deep bound water percentage in dough from 19.29% to 28.66%, 25.80%, 25.10%, 24.90% and 23.86%, respectively. For unfermented dough, top five food additives that could improve the water-holding capacity were hexametaphosphate, VC, guar gum, CMC and sodium tripolyphosphate, which could increase deep bound water percentage in dough from 17.27% to 23.80%, 23.35%, 23.16%, 23.07% and 22.84%, respectively.