将一定量的羟丙基甲基纤维素(HPMC)和葡萄糖氧化酶(GOD)分别加至自制冷 冻面团中，探究其对冷冻面团及其烘烤面包品质的影响． 结果表明:随着 HPMC 或 GOD 添 加量的增加，冷冻面团的弹性模量及面包比容、弹性、回复性和感官评分先升高后降低，面 包硬度、咀嚼性先减小后增大，当 HPMC、GOD 的添加量分别为 0． 06%、0． 015‰时各指标 达到峰值，说明适量添加 HPMC 或 GOD 能提高冷冻面团的弹性，改善冷冻面团及其烘烤 面包的品质;在冷冻储藏期间，添加 HPMC 或 GOD 的冷冻面团及其烘烤面包品质的变化 幅度较小，其中添加 HPMC 的变化幅度最小，说明 HPMC 和 GOD 还可以维持冷冻面团的 贮藏品质，HPMC 的作用效果更好．

A certain amount of hydroxypropyl methyl cellulose (HPMC) or glucose oxidase (GOD) were added into original frozen dough to investigate the effects of HPMC and GOD on the quality of frozen dough and baked bread． The results show that with the increasing addition of HPMC or GOD，the elastic modulus of frozen dough and the specific volume，springiness，resilience and sensory scores of bread firstly rose and then fell，and the hard- ness and chewiness of bread firstly decreased and then increased，and the indicators achieved peak value when HPMC，GOD at 0. 06%，0. 015‰ respectively． During freezing storage，the variation amplitude of the quality of frozen dough and bread was smaller than control when added HPMC or GOD，and the amplitude of variation of HPMC was the least，indicating that HPMC or GOD addition could maintain the storage quality of frozen dough， and the effect of HPMC was more significant．