以冷冻面团液相体系为研究对象，通过研究面团液相在不同冷冻加工过程、不同抗冻保护剂作用下体系和气/液界面层分子组成，以及组成分子间相互作用力、界面密度、基团占有面积等，借助分子模拟技术模拟面团气泡周围气/液界面层分子排布和动态行为（包括界面层分子之间、以及界面层分子与体系分子之间的相互作用）的变化，建立界面层组成成分——界面行为——表观性能的内在联系，在分子水平上分析冷冻面团醒发和烘焙过程中气泡稳定性、冷冻面团烘焙产品品质变差的内在机理，以及各种抗冻保护剂（乳化剂、酶制剂等）的保护机理。有关研究结果不仅在界面化学理论上有所突破，丰富高级谷物化学、现代烘焙科学与低温生物学等相互交叉学科领域的学术内容，且为冷冻面团高新技术的广泛推广提供必要的基础数据和科学依据，为抗冻保护剂在冷冻面团高新技术领域的应用提供理论基础，有助于提升我国烘焙食品业和冷冻面制品业的整体技术水平。

Dough liquor will be extracted and the body and gas-liquid interfaicial molecular composition and their interaction will be determined. The distribution and behavior (including the interaction among molecules in body and on gas-liquid interface) of molecules on the gas-liquid interface around gas cells in dough will be simulated by using molecular modelling method. it is to establish the relationship of interficial composition——interficial behavor——apparent performance to discover the mechanism of the deterioration of bubbles stability during proofing and baking and of baking characteristics of frozen dough, and to discover the the mechanism of the improvement of cryoprotectants (such as emulsifier and enzyme) on frozen dough. This study will help to enrich the areas of advanced cereal chemistry, modern baking science, cryobiology and their cross field, to offer the basic and theoretical information and necessary data for the application of new frozen dough technology in the modernization and industralization of food industry, and for the application of cryoprotectants in the frozen dough area.