Cereal Chem 65:182-185   |  VIEW ARTICLE

Cereal Pentosans: Their Estimation and Significance. IV. Pentosans in Wheat Flour Varieties and Fractions.

M. D. Shogren, S. Hashimoto, and Y. Pomeranz. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Total and winter-soluble pentosans were determined in flours milled from hard red winter, hard red spring, and soft red winter wheat cultivars grown at various locations and environments; in two sets of commercial air-fractionated flours; and in gluten, starch, and water solubles separated from flours that varied in pentosan contents. There was a negative correlation between protein and soluble pentosan contents. Water absorption and soluble pentosans were correlated, and the correlation coefficient increased if the results were expressed on a constant protein basis. In air-fractionated flours, protein and pentosan contents were correlated positively. Pentosan contents of three flours were related to yields of gluten and prime starch.