Abstract:  The quality of wheat dough product, such as bread, noodle and cake, was significantly influenced by the dough’s rheological properties. And food additives may have an effect on the dough’s rheological properties. In this paper, the influences of food additive on the stability of dough were studied by EZ-TEST Texture Analyzer. According to the rheological result, all food additive used in this research can affect the dough’s extensibility relatively. When the following food additives were used, namely NaCl (1.5%～2%), glycerol monostearate(DMG)(0.5%), gelatin (0.4%), and flour improver (0. 4%), the dough’s extensibility and the stability can be greatly enhanced. While the adding of L-ascorbic acid and trehalose enhanced the dough’s tensile strength, the extensional time was obviously shortened. These results are useful for us to choose the right food additives in the production of wheat dough food.

Key words: wheat dough, rheological property, food additives