Abstract

Water-Soluble Pentosans (WSP) and Water-Insoluble Pentosans (WIP) were extracted from wheat bran and added in concentrations of 0, 0.5, 1.0 and 1.5%, respectively to starch-based foods. The effects of these pentosans on the physical properties of the unfermented and fermented dough, uncooked wet noodles and cooked noodles, as well as the bread staling were investigated by using a Texture Profile Analysis and a Differential Scanning Calorimetry. The results showed that WSP and WIP increased the volume of the fermented dough, the strength and cohesiveness of the unfermented dough, the strength of the uncooked wet noodles, the firmness and extensibility of the cooked noodles and retarded bread staling and decreased the firmness of the unfermented dough. Cooking yield and loss of wet noodles were increased and decreased with the increasing addition of pentosans, respectively. These results provide an indication that WSP and WIP can improve the textural properties of starch-based foods.

Keywords:

Pentosans, starch-based foods, textural properties, wheat bran,

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