The influence of water soluble pentosan on viscoelasticity of gluten

► We studied the rheological behavior of the hydrated gluten-WSP samples. ► We studied the rheological behavior by temperature sweep. ► The WSP strengthened the network at any ionic strength. ► The gluten-WSP samples were most strengthened when water level was 50%. ► The gluten-WSP mixture was less sensitive to the thermal treatment than the glutens.