Cereal Chem 47:194 - 204.  |  VIEW ARTICLE
Effect of Water-Soluble Pentosans on Gluten-Starch Loaves.

B. L. D'Appolonia, K. A. Gilles, and D. G. Medcalf. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

The effect of water-solubles, unfractionated and fractionated pentosans from HRS, durum, and soft wheat endosperm and rye flour on gluten-starch pup loaves was studied. Pentosans were purified and fractionated by alpha-amylase treatment and DEAE-cellulose column chromatography (borate form). Fractions 1 and 2 of the five DEAE-cellulose fractions obtained contained only arabinose and xylose as component sugars with small amounts of protein. Fractions 3, 4, and 5 contained galactose as well as greater amounts of protein. The loaf volume of gluten-starch loaves increased with the addition of water-solubles. The crust color varied, depending on the source of water-solubles. Crude and amylase-treated pentosans extracted from the different sources and added at the 0.8% level to gluten-starch loaves had an improving effect on loaf volume, whereas again crust color varied with the source. Addition of DEAE-cellulose pentosan fractions 1 and 2, essentially pure arabinoxylans, from HRS and soft wheat flour resulted in only a very slight increase, if any, in loaf volume. Addition of the same fractions from durum wheat gave a slightly greater increase, whereas addition of the arabinoxylan fraction from rye flour had no effect. The high protein containing DEAE-cellulose fractions had a definite increasing effect on loaf volume. A detrimental effect on crust color was observed with the addition of the arabinoxylan fractions and was most pronounced with those extracted from soft wheat and rye flour. Grain and texture of gluten-starch loaves with or without additions of water-solubles or pentosans were satisfactory.