期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：8
页码：1011-1014
DOI：10.19026/ajfst.5.3198
出版社：MAXWELL Science Publication
摘要：The study examined the influence of low-ester pectin on the rheological property of wheat dough through capillary rheological method. The experimental results showed that the more the content of low-ester pectin in wheat dough, the less viscosity of the dough, meanwhile, the higher of the dough strength, the weaker the maximum drawing force endured by the dough. Therefore, the content of low-ester pectin had a direct impact on gluten index of the dough, namely, the stability and stirring resistance ability of the flour would be weaker when excessive low-ester pectin was added. Its additive amount had better be no more than 8% when making bread and other wheaten food.
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