Cereal Chem 49:489 - 495.  |  VIEW ARTICLE
Effect of Wheat-Flour Pentosans in Dough, Gluten, and Bread.

S. L. Jelaca and I. Hlynka. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

When water-soluble pentosans, prepared from hard red spring wheat, durum wheat, and a low-grade red spring wheat, were added to flour, a marked increase in resistance to extension in the extensigraph was obtained. The effect of pentosans appeared to be similar to and additive with the effect of iodate. Added pentosans were also shown to produce a decrease in the rate of stretching of gluten in the Kosmina test. Finally, the effect of added pentosans was studied in baking experiments. The water-soluble pentosans had, in general, what may be termed an "improving" effect; a similar but much smaller effect was obtained with the water-insoluble fraction. It is suggested that, although the effect of pentosans appears to be similar to that of iodate, the mechanism producing the effect need not be the same. It likely involves an interaction between gluten and pentosan polysaccharides.