@article{oai:tsc.repo.nii.ac.jp:00002130,
 author = {筒井, 知己 and 金井, 節子 and ツツイ, トモミ and カナイ, セツコ and TSUTSUI, TOMOMI and KANAI, SETSUKO},
 journal = {聖徳栄養短期大学紀要},
 month = {Dec},
 note = {P(論文), Physical properties of wheat flour replaced with 0.5 to 1.5% of pectin (WFRP) were estimated and baking properties were estimated using WFRP. Water absorption capacity of WFRP decreased gradually, but adhesive properties of WFRP increased gradually as pectin level increased. Forming properties of water soluble fraction (WSF) prepared from WFRP incresed gradually as pectin level increased. Among the bread made from WFRP, the bread made from wheat flour replaced with 1.0% of pectin showed higher loaf volume and better inner structure. The multiple regression analysis showed that the hardness of dough(X_1) and adhesiveness of dough(X_2) were totally correlated to the loaf volume of the bread made from WFRP(Y). And the following multiple regression equation was obtained: Y=1722.06-31.47X_1+23.65 X_2.},
 pages = {1--7},
 title = {ペクチンの製パン性に関する研究},
 volume = {27},
 year = {1996}
}