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标题：Pentosan Content of Main Wheat VArieties Grown in Turkey
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作者：Şule Ejderoğlu Tabban ; Recai Ercan
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2002
卷号：27
期号：6
出版社：Association of Food Technology, Turkey
摘要：Wheat grains contain important two constituents; Starch and proteins. Wheat grains also contain certain minor constituents that contribute to their functional properties. Among them pentosans which are the one of the fraction of the polysaccaride different from starch take on important place, pentosans influences markedly the hydrostatic capacity of flour, rheological properties of dough and quality of bread. In this study, the amount of water soluble pentosan, enzyme-extractable pentosan, and total pentosans in hard and soft wheat varieties grown in Turkey and their flours were determined. in addition, the relations, between pentosan content and physical and chemical properties of wheat were examined. Water-soluble pentosan content were varied 0,6% -1,2% in bread wheats and 0,8% -1,5% in durum wheats. The amount of water - soluble pentosan was affected by the wheat variety. Enzyme-extractable pentosan content were obtained 1,43% - 2,11% in bread wheat and 1,4% - 2,0% in durum wheats. Total pentosan content were varied 5,2% - 8,2% in bread wheat and 6,2% - 7,5% in durum wheats. A highly significant correlation was obtained between the enzyme-extractable pentosan with ash content and flour yield in wheat. There was a negative correlation between protein and total pentosan content in wheat flours.