Cereal Chem 54:225 - 229.  |  VIEW ARTICLE
Bread Staling Studies. III. Effect of Pentosans on Dough, Bread, and Bread Staling Rate.

S. K. Kim and B. L. D'Appolonia. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

The effect of pentosans (water-soluble and water-insoluble) on loaf volume and bread staling rate was investigated. The water-binding capacity of pentosans was determined using the farinograph. The water- soluble pentosans absorbed 4.4 times their weight of water and the water-insoluble pentosans 9.9 times their weight. The loaf volume was not affected by adding water-soluble pentosans, but was slightly decreased with the incorporation of water-insoluble pentosans. Pentosans decreased the bread staling rate, and the effect exerted by the water-insoluble pentosans was more pronounced than that exerted by the water-soluble pentosans. Kinetic studies indicated that pentosans simply reduce the amount of starch components available for crystallization, thus decreasing the bread staling rate.