Effects of water extractable and unextractable pentosans on dough and bread properties of hard wheat cultivars

The impact of pentosans on dough and bread properties of wheat flour considering its type (based on water extractability) and the wheat genotypic variation has been explored in this study. Water extractable pentosan (WEP) exhibited a more pronounced effect (P < 0.001) in terms of water absorption (59.5-68.8%), dough stability (3.8-18.1 min), mixing tolerance index (9-56 BU), and bread crumb firmness (820-922 g). Water unextractable pentosan (WUP) largely influenced dough development, physical and sensory attributes of the breads. Both the fractions imparted positive influence on dough properties by increasing the water absorption capacities of flours (3-10%), delaying the development of dough (31-82%), and enhancing the stability (28-71%) and tolerance against dough mixing (24-50%). Baking results, however, revealed a different picture. WEP and WUP exhibited opposite impacts on all physical and sensory attributes of the breads, with the exception of crumb firmness. WUP imparted remarkably negative effects (P < 0.001) whereas WEP showed marginal to significant improvement in bread physical and sensory attributes. The influence of wheat genotype appeared large in the variation of dough properties and crumb firmness. Increase in supplementation level upto 2 g/100 g flour also contributed in magnitude of pentosans' impact on flour quality.