Abstract: This study mainly aimed at investigating effects of compound anti-staling additives containing xanthan gum,β-cyclodextrin,β-amylase and CSL on staling of frozen waxy rice flour dough stored at -18℃ for 6 weeks. The possible reason of staling of waxy rice flour dough during frozen storage was also investigated by measurement of glass transition temperature(Tg ) using differential scanning calorimetry(DSC) . Results showed that the additives have some effects on anti-staling of the frozen waxy rice flour dough. They can slow down the decrease of degree of gelatinization and the increase of hardness and enthalpy,improve the integrity of frozen dough product during storage and also increase Tg of waxy rice flour dough by about 6.294℃ from -32.405 ℃ to -26.111 ℃. However,as the Tg was less than -18 ℃,the staling process of the frozen dough product still happens during its frozen storage.

Key words: waxy rice flour dough, frozen dough product, staling, DSC, glass transition temperature