Abstract:Pectin extracted from passion fruit peel was added into flour to improve the dough extensibility and bread hardness evaluated by texture analyzer.The pectin extraction ratio was 24.79 % with 0.45 % ammonium oxalate at the conditions of 1 ∶45（g/mL）solid-liquid ratio extracted for 90 min under 50 W ultrasonic assisted treatment.Texture analyzer results showed that the dough elasticity，cohesion and viscosity increased，and the dough hardness decreased with 2.5 % pectin as improver compared with control and bean dregs dough.The bread hardness and chewiness reduced，and the bread qualities were improved by both pectin and bean dregs as improver.Kramer sensory test suggested that the bread with passion fruit peel pectin as improver was preferred by consumers.