Cereal Chem 48:211 - 222.  |  VIEW ARTICLE
Water-Binding Capacity of Wheat Flour Crude Pentosans and Their Relation to Mixing Characteristics of Dough.

S. L. Jelaca and I. Hlynka. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Water-soluble and water-insoluble crude pentosans were obtained from flours from a milling grade of Canadian hard red spring (CHRS), No. 5, and No, 2 Canada western amber durum (2 CWAD) wheats. The farinograh constant-dough method was used for determination of water-binding capacity (WBC) of pentosans. It has been estimated that the water-soluble pentosans (from CHRS wheat flour) absorb 6.3 times their weight of water, and the water-insoluble pentosans absorb 6.7 times their weight (dry basis). When the farinograph constant-flour method was used, these values were shown to be 9.2 for water-soluble and 8.0 for water-insoluble pentosans. The same fraction of water-soluble pentosans (from CHRS wheat flour) absorbed 4.8 its weight of water (on 14% m.b.) in gluten-water system; 6.9 in prime starch-water system; and 6.5 in reconstituted gluten-prime starch dough. In the range of mixing speed from 32.5 to 200 r.p.m. in the farinograph, the results show that for an increase in mixing speed of 56 r.p.m., there is an increase in WBC of water-soluble pentosans of 1 g. per g. pentosans. For water-insoluble pentosans the same result is shown for an increase in speed of 105 r.p.m. Pentosans added to dough increase dough development time and viscosity of dough; however, work-input requirement is decreased. Addition of pentosans to iodated doughs showed small changes in their mixing characteristics. There were no significant changes in the rheological properties of salted doughs with added pentosans.