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Abstract
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Article Information:
Effects of Low-Ester Pectin on Wheat Dough's Physical Properties Detected by Rheological Method
Peilong Xu, 2Na Na and 1Qing Lin
Corresponding Author: Peilong Xu
Submitted: March 26, 2013
Accepted: April 22, 2013
Published: August 05, 2013 |
Abstract:
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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.
Key words: Low-ester pectin, rheological property, Rheometer, , , ,
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Cite this Reference:
Peilong Xu, 2Na Na and 1Qing Lin, . Effects of Low-Ester Pectin on Wheat Dough's Physical Properties Detected by Rheological Method. Advance Journal of Food Science and Technology, (08): 1011-1014.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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