The effects of different proportion of propylene glycol alginate ester(0,0.05％,0.10％,0.15％,0.20％,0.25％)on specific volume,texture and sensory score of frozen sweet dough were studied.It was found that the content of 0.20％PGA in frozen dough was the best in terms of specific volume,flexibility and sensory score,minimum chewiness and hardness.The longer the freezing time of dough,the more obvious the influence of propylene glycol alginate on the quality of frozen sweet dough and bread,the better the quality of frozen dough after freezing,the best quality of frozen dough added 0.20％propylene glycol alginate(PGA).
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