Cereal Chem 68:252-258   |  VIEW ARTICLE

Effect of Added Pentosans on Some Physical and Technological Characteristics of Dough and Gluten.

J. Michniewicz, C. G. Biliaderis, and W. Bushuk. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

The effect of added water-soluble and water-insoluble pentosans of wheat (WS-W and WI-W, respectively) and water-soluble pentosans of rye (WS-R) on farinograph properties of wheat doughs, on the yield of wet and dry gluten, and on the solubility of doughs and glutens in acetic acid (HAc) and acetic acid-urea (AU) solvents was investigated. Additionally, the HAc and AU fractions were examined by gel-filtration chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. All three pentosan preparations had a marked effect on farinograph properties; water absorption and dough development time increased. On an equal weight basis, the WS-R pentosans produced the largest changes in these parameters. The effect of pentosans on gluten yield varied according to the characteristics of the base flour and the type and amount of pentosans added. In general, the yield of wet gluten decreased, particularly at the lower of the two levels ( 1 and 2%) of pentosan supplementation. Added WI-W and WS-R had a significant effect on the extractability of proteins from the dough and gluten of Katepwa (Canada western red spring wheat variety) with HAc and AU solvents. Adding pentosans decreased the amount of protein soluble in HAc and increased the amount in AU extracts for the dough samples; opposite trends were observed for the gluten. The results of gel filtration and electrophoresis show that WS-W and WI-W pentosans affect the aggregation-disaggregation processes of the high molecular weight proteins and produce minor changes in the electrophoretic patterns of the HAc- and AU-soluble proteins.