Cereal Chem 64:30-34   |  VIEW ARTICLE

Cereal Pentosans: Their Estimation and Significance. I. Pentosans in Wheat and Milled Wheat Products.

S. Hashimoto, M. D. Shogren, and Y. Pomeranz. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Water-soluble, enzyme-extractable, and total pentosans were estimated in whole wheat and laboratory- milled wheat products by the orcinol-HCl method. The enzyme-extractable pentosans were estimated after treatment with a multi-component system of Trichoderma viride. Total pentosans were estimated after hydrolysis with 2N HCl at 100 C, neutralization, and fermentation with fresh, compressed baker's yeast. Whole wheat contained 0.90, 2.45, and 8.95%; wheat flours 0.70-0.83%, 1.66-1.86%, and 1.50-2.12%; and milling by-products 1.29-1.68%, 2.14-4.45%, and 9.90-28.39%, soluble, enzyme-extractable, and total pentosans, respectively. The least significant differences in wheat and milled wheat products at the 0.05 level of significance were 0.192, 0.363, and 1.28 for the soluble, extractable, and total pentosans, respectively.