Cereal Chem 53:347 - 354.  |  VIEW ARTICLE
Water-Soluble Pentosans of Wheat Flour. III. Effect of Water-Soluble Pentosans on Loaf Volume of Reconstituted Gluten and Starch Doughs.

S. K. Patil, K. F. Finney, M. D. Shogren, and C. C. Tsen. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Microbaking tests showed that water-soluble pentosans were required to obtain normal loaf volume from reconstituted gluten and starch doughs, and that pentosans and bromate, in the absence of other water- soluble components, had an additive effect of overoxidation, which caused dough rigidity and reduced loaf volume Diethylaminoethyl (DEAE) cellulose fraction II, a high-molecular-weight glycoprotein, greatly improved loaf volume of gluten-starch loaves in the absence of bromate. Reconstituting the water-soluble pentosans (no bromate), in place of the total water-soluble, produced a loaf-volume-improving effect equal to that of the water-solubles plus bromate. The rigidity of reconstituted doughs containing pentosans and bromate (usually characterized by reduced loaf volume) possibly results from a combination of two factors: a) removal of water-soluble components responsible for gluten-protein extensibility and/or for oxidation requirement (for suppressing the detrimental effect of overoxidation), and b) oxidation of the pentosan- glycoprotein interaction product.