摘要：Pentosans are one of the nonstarch polysaccharides of wheat seed. Although they are the minor constituents of wheat flour, but they have important functional properties. Pentosans influence dough and bread quality not only because of their gel-forming ability (oxidative gelation ) but also because of their high water holding capacity. Especially when they are used with enzymes which have xylanase and pentosanase activity, they improve bread volume and bread crumb structure. Beside these by retarding the retrogradation of starch, they decrease the staling rate of bread.
