Cereal Chem 57:144 - 147.  |  VIEW ARTICLE
Changes in Wheat Flour Pentosans as a Result of Dough Mixing and Oxidation.

Y. F. Yeh, R. C. Hoseney, and D. R. Lineback. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Purified pentosans were extracted from flour, dough, and potassium iodate-treated dough (30 ppm KIO3), with each dough mixed for three different mixing times. Flour yielded more pentosans than did dough or iodate-treated dough. Protein content of the pentosans decreased as mixing time increased; adding KIO3 increased protein losses. Thus, pentosans extracted from overmixed, treated dough had lower protein contents than did flour pentosans. Overmixing dough caused a loss of the high molecular weight part of the arabinoxylan fraction; overmixed KIO3-treated dough showed the greatest loss. Absorbance at 320 nm and the Folin-Ciocalteau method were used to study the ferulic acid content in the samples. Ferulic acid was associated only with the largest molecular weight part of the arabinoxylan fraction. Increased mixing time decreased ferulic acid 30% in overmixed dough pentosans and 45% in overmixed treated dough pentosans.