The rǒle of wheat flour pentosans in baking. III—Enzymic degradation of pentosan fractions

Publisher Website
Google Scholar
Abstract
Enzymes in snail digestive juice degrade two of the five fractions obtained when flour pentosans are chromatographed on DEAE, cellulose. These fractions are both glycoproteins containing arabinose and galactose and one also contains xylose. Solutions of the latter fraction gel on the addition of oxidising agents, but this ability is lost after incubation with snail juice enzymes. Loaves baked from doughs in which the pentosans have been degraded by snail juice enzymes are inferior in volume, but this effect is not observed in the presence of oxidising agents. The effect of oxidising agents, however, does not appear to be directly related to that of the pentosans.
Keywords