Abstract:This study aimed to explore the effect of sucrose fatty acid ester and glyceryl monostearate in single use on frozen mochi dough and its baking quality separately.The gelatinization characteristics of the mixed powder with different emulsifier varieties and dosage were tested，and the dynamic rheological properties and water distribution of frozen mochi dough were also detected.Additionally，the texture，specific volume and sensory evaluation of frozen mochi dough were measured after baking.The results indicated that both emulsifiers decreased the attenuation value and regeneration value of the mixture，and the maximum decrease was 279.00 cP and 173.50 cP，respectively；an appropriate amount of emulsifier improved the elastic modulus，viscosity modulus and water distribution of frozen mochi dough，and delayed water migration；in terms of baking quality，compared with the conditions in control group，the hardness of mochi bread was reduced and the specific volume was improved after addition of the two emulsifiers；the comprehensive sensory scores were 84.5 and 81.0，respectively when 0.40% sucrose fatty acid ester and 0.15% glyceryl monostearate were added，with preferable flavor.Therefore，addition of 0.40% sucrose fatty acid ester and 0.15% glyceryl monostearate had a desirable effect on the frozen mochi dough and its baking quality.