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.

本研究探讨了戊聚糖对小麦粉面团和面包特性的影响（考虑其类型（基于水提取性）和小麦基因型变异）。水溶性戊聚糖（WEP）表现出更明显的效果（P 吸水率（59.5–68.8％），面团稳定性（3.8–18.1分钟），混合耐受指数（9–56 BU）和面包糠硬度（820–922 g）均<0.001。水不可萃取的戊聚糖（WUP）在很大程度上影响了面团的生面团，面包的物理和感官特性。两种成分均通过增加面粉的吸水能力（3–10％），延迟面团的发育（31–82％），增强稳定性（28–71％）和对面团的耐受性而对面团性能产生积极影响。混合（24–50％）。然而，烘焙结果显示出不同的画面。WEP和WUP对面包的所有物理和感官特性均显示相反的影响，但面包屑的硬度除外。WUP产生了显着的负面影响（P <0.001），而WEP在面包的物理和感官属性上显示出微不足道的改善。小麦基因型的影响在​​面团特性和面包屑硬度的变化中表现出较大的影响。补充水平提高到2 g / 100 g面粉，也对戊聚糖对面粉质量的影响做出了贡献。