将刺槐豆胶（Locust bean gum，LBG）加入冷冻面团中，利用核磁共振测定冷冻面团的水分分布及状态，扫描电镜测定面团的微观网络结构，扫描仪及质构仪对面包的纹理结构和质构特性进行分析，研究持水性强的刺槐豆胶对冷冻面团水分分布状态的改善作用，探讨面团微观网络结构，纹理及质构特性与水分分布的关系。结果显示：随着冷冻面团冻藏周数的增加，对照组面团中深层次结合水占比由17.40%下降至14.40%，自由水占比上升了3.40%，面筋蛋白包裹淀粉颗粒能力逐渐下降，淀粉颗粒的排布逐渐混乱，面团的发酵速度逐渐缓慢，冷冻面团烘烤面包的纹理结构不再均一有序，硬度增大，弹性下降。加入LBG后，深层次结合水占比由17.20%下降至15.40%，自由水占比上升了2.70%，面筋蛋白网络结构及其烘烤面包劣变幅度减小，说明LBG有效的延缓了面团中深层次结合水的转化，改变了冷冻面团的储藏特性。

In order to study the effect of water-holding locust bean gum on the water distribution and discusse the relationship between micro-network structure, texture characteristics and water distribution of dough, the locust bean gum (LBG) was added to the frozen dough, the moisture distribution and state of the frozen dough was measured by NMR, the microscopic network structure of dough was determine by scanning electron microscopy, and the structure characteristics of the bread were analyzed by the scanner and texture analyzer. The results showed that with the increase of frozen weeks, the proportion of deep combined water in the dough decreased from 17.40% to 14.40%, while free water increased by 3.40%. The ability of gluten to encapsulate starch granules gradually decreased, the arrangement of starch granules was gradually confusing, the fermentation speed of the dough was gradually slow, and the texture structure of the bread was no longer uniform, the hardness was increased, and the elasticity was decreased. After adding locust bean gum, the proportion of deep combined water in the dough decreased from 17.20% to 15.40%, while free water increased by 2.70%, the deterioration of the frozen dough and its baked bread was reduced, indicating that the storage characteristics of the frozen dough was changed and the conversion of deep combined water in the dough was effectively delayed by LBG.

国家自然科学基金资助项目（3166100447）