Abstract: The effects of modified corn starch,dough conditioner and sucrose fatty acid ester (SE) on the water holding capability of dough by using nuclear magnetic resonance (NMR) technology were studied and the results measured by it were compared with those measured by texture analyzer to determine the optimum proportion of each additive. By orthogonal test,it was found that when the ratio of modified corn starch to wheat flour is 4:46,the content of dough conditioner is 0.5%,and sucrose fatty acid ester is 0.5 %,the dough has a state of lower spin-spin relaxation time,higher amplitude of proton signal,better cohesive ness,smaller hardness,moderate viscosity,lower water activity and dough gluten completly being formed,and its water holding capacity and texture are the best.

Key words: NMR, dough conditioner, spin-spin relaxation time, texture, water holding capacity