Cereal Chem 69:592-596   |  VIEW ARTICLE

Pentosans from Gluten-Washing Wastewater: Isolation, Characterizations, and Role in Baking.

Y. Yin and C. E. Walker. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

Water-soluble pentosans were isolated from commercial gluten-washing wastewater. Compared with extracts prepared in the laboratory from bread flour, this pentosan extract had a higher pentosan concentration and a lower protein content. The pentosans were fractionated on a Sepharose 4B column. The molecular size distribution results indicated that the pentosans had apparently been modified by microbial enzymes in the wash water. Addition of the pentosans significantly increased dough water absorption and decreased dough mixing time. The pentosans reduced shear thinning and decreased the pasting peak viscosity of starch. Baking tests demonstrated that the addition of pentosans positively affected bread- baking performance and significantly decreased crumb firmness during storage at room temperature. Addition of the pentosans had no significant effect on loaf volume.