For the purpose of increasing the glass transition temperature (Tg ') of frozen dough

the method to measure the Tg' using dynamic mechanical thermal analysis（DMA）

and experimental analysis of the impact of different additives on Tg ' of dough were studied. The dough samples padded with a tissue piece at the bottom were frozen in the DMA test furnace

and then measured using the dual cantilever. The Tg' of dough can be accurately detected from the glass transition "peak". According to the Tg' level

the Tg ' of dough added with different additives were as follows: ascorbic acid (-25.09℃)

sodium stearoyl lactylate（SSL） (-26.32℃)

trehalose (-27.67℃)

diacetyl tartaric acid esters of mono and diglycerides（DATEM）(-27.69℃)

sodium tripolyphosphate (-28.12℃)

sodium dihydrogen phosphate (-28.26℃)

six partial sodium (-29.35℃)

Artemisia seed gum (-32.54℃)

guar gum (-35.22℃)

lecithin (-39.56℃ ). In the design of the frozen dough recipe

the right amount of additives can improve Tg ' of dough

thereby improving the storage stability of frozen dough.