Role of Pentosans in Determining Wheat Dough Characteristics
Arif, Saqib / Afzal, Qurrat ul Ain / Ahmed, Mubarik
Dough properties are of great concern in baking science and industry. It is generally assumed that the differences amongst wheat varieties in terms of dough properties are due to a collective effect of various flour attributes, including pentosans. On the basis of water extractability, pentosans are divided into water-extractable and -unextractable pentosans. Both of these fractions have different impacts on the technological properties of dou...