摘要：In this work, water insoluble pentosans which were extracted from wheat added (%0.5, %1.0, %1.5 and %2.0) to different quality flour sample and effects of these pentosans on the physical and technological properties of the dough and bread and bread staiing were determined. On the other hand two different enzymes (Nurtrilife MP 802 and Pentopan 500 BG) which were consist of xylanase, hemicellulase, pentosanase and amylase were used different concentrations (15 ppm, 30 ppm, 45 ppm and 60 ppm) for hydrolysis of insoluble pentosans and effects of these enzymes on the dough and bread quality were investigated. According to the results, water insoluble pentosans markedly increased the water absorption and loaf volume in Type-3 flour and retarded bread staling. However in the sample which contain water insoluble pentosans supplementation; in case xylanase and pentosanase enzymes were used, bread properties were effected positively and stealing was retarded.
