The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten‐starch loaves

Abstract

Abstract Loaves made from gluten and starch alone were inferior in volume and texture to loaves made with the addition of flour solubles. The effect of flour solubles was destroyed by enzymes which degrade polysaccharides but was unaffected by an active protease. Other viscous gums were tested for effectiveness in improving the volume of gluten‐starch loaves. A wide range was effective, but some had no effect.