Home           Contact us           FAQs           
    
     Journal Home     |     Aim & Scope    |    Author(s) Information      |     Editorial Board     |     MSP Download Statistics
    Abstract
2013 (Vol. 5, Issue: 08)
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 

Key words:  Low-ester pectin, rheological property, Rheometer, , , ,
Vol. 5 , (08): 1011-1014
Submitted Accepted Published
March 26, 2013 April 22, 2013 August 05, 2013
Abstract:

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.
Abstract PDF HTML
  Cite this Reference:
Peilong Xu, 2Na Na and 1Qing Lin, 2013. Effects of Low-Ester Pectin on Wheat Dough's Physical Properties Detected by Rheological Method.  Advance Journal of Food Science and Technology, 5(08): 1011-1014.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2015. MAXWELL Scientific Publication Corp., All rights reserved