Cereal Chem 40:78 - 81.  |  VIEW ARTICLE

Effect of L-Arabinose and D-Xylose on Dough Fermentation and Crust Browning.

J. G. Ponte, Jr., S. T. Titcomb, and R. H. Cotton. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

Addition of L-arabinose and D-xylose led to inhibition of the gassing power of simple flour-water doughs. In doughs also containing 10% D-glucose, l% L-arabinose had little effect on gas production. Baking tests, employing 2.5 and 5.0% of the pentoses in a formula containing 5.5 and 8.0% total sugar, showed the pentoses to have no effect on loaf volume but to prolong proof time, bring about a duller crumb color, and produce a markedly thicker and darker crust.