Test conditions of texture profile analysis for frozen dough

Abstract Wheat flour is more important for making frozen dough, this paper firstly conducted basic property of six wheat flour from different place and found BDHhgwf is more suitable to make frozen dough. Basic on it, texture profile analysis (TPA) has been put into applications in dough-made food industry, while the effects of the texture analysis parameters on properties of frozen dough were firstly investigated in this study. The results showed during TPA determination process of frozen dough, the variation of test parameters have an influence on the final result to some extent. The use of texture profile analysis (TPA) on frozen dough is addressed. The recommended test conditions are: pre-test speed 3.0 mm/s, test speed 1.0 mm/s, post-test speed 1.0 mm/s, and compression ratio 50%.