Study on water contents variation of fresh dough products with propanediol during shelf-life

This paper set two typical fresh dough products as test materials, to explore the relationship between shelf-life water contents and the amount of propanediol added by imitating the logistics and sales environment of the products. Single factor tests with the concentration of 0%, 0. 15%, 0. 5%, 1%, 1. 5%, 2%, 2. 5% and 3% were used to determine the changes of water contents of two products, dumpling wrapper and noodles. The results showed that both of products were influenced by the amount of propanediol added. Water contents of samples with no propanediol dropped fastest while the samples with propanediol added, it dropped slowly. With the amount of more than 2% added, it could significant slow down the rate of water contents dropped, while the amount of 2%, it get the best.