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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.

Effects of Low-Ester Pectin on Wheat Dough's Physical Properties Detected by Rheological Method