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Cereal Chem 40:493 - 503.  |  VIEW ARTICLE

Effect of Water-Insoluble Pentosan Fraction of Wheat Endosperm on the Quality of White Bread.

K. Kulp and W. G. Bechtel. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

A pentosan-rich fraction (55% pentosans) isolated from flour tailings was evaluated for its role in breadmaking. One percent of this fraction increased the flour absorption 5.0 to 5.6%, but was without significant effect on the amylogram characteristics and on the extensigraphic properties of doughs. The gas evolution and retention of dough made with pentosans were comparable to those of the controls. Baking tests with pentosans added to a series of flours showed that an increased level of pentosans was responsible for lowered specific volume of breads and increased coarseness of grain. Similar effects of the pentosan fraction were demonstrated with breads made from prime starch-gluten and prime starch-gluten-water solubles systems.

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