Effect of Propanediol on Shelf-life Flexibility and Sensory Characteristics of Fresh Dough Products

Two typical fresh dough products were set as test materials，to explore relationship between shelf-life water contents and amount of propanediol added by imitating logistics and sales environment of products.Single factor test with the concentration of 0，0.15%，0.5%，1%，1.5%，2%，2.5% and 3% was used to determine the changes of flexibility of two products，dumpling wrapper and noodles，by the means of sensory analysis.Results showed that，in the same storage time，the flexibility of products got better with the increasing amount of propanediol，which proved the certain amount of propanediol（≥2%）could improve the flexibility and maintain the stability of dough.For the products storing at the temperature of 4 ℃ and 25 ℃，with the amount increasing，surface water contents increasing，also for the toughness，elasticity and fragrance.As for the cooked dumpling wrapper and noodles，hardness and chewing enhanced with the amount of propanediol.