Cereal Chem 64:35-38   |  VIEW ARTICLE

Cereal Pentosans: Their Estimation and Significance. II. Pentosans and Breadmaking Characteristics of Hard Red Winter Wheat Flours.

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

Water-soluble, enzyme-extractable, and total pentosans were estimated in 79 hard red winter wheat flour samples representing varietal composites from several locations and three nurseries. The amounts of water- soluble, enzyme-extractable, and total pentosans were significantly and highly correlated. Total protein content was highly correlated with loaf volume but not with water absorption or mixing time. Correlation coefficients among varieties between water-soluble pentosan and protein contents were negative and, generally, significant. Correlation coefficients among varieties between water-soluble, enzyme-extractable, and total pentosan and protein contents, mixing time, and loaf volume were negative and were positive with water absorption; these correlation coefficients were low. Holding water-soluble pentosans constant substantially increased the partial correlation coefficients between protein content and water absorption and loaf volume but not between protein content and mixing time. Holding protein content constant substantially increased the partial correlation coefficients between water-soluble pentosans and water absorption but not between water-soluble pentosans, mixing time, and loaf volume. Those increases were particularly significant in view of the negative correlation between protein and water-soluble pentosans among the varieties. Incorporation of total and, especially, water-soluble pentosans into equations containing protein significantly increased the multiple correlations with water absorption and somewhat with loaf volume and mixing time. It is concluded that water absorption and loaf volume potential (and indirectly mixing time) are governed by protein content and quality, pentosan content and extractability, and their interactions.