The effects of pentosanase were studied on the bread-making quality and water-extractable arabinoxylan (WEAX) of doughs at three levels of addition (0,60 μg/g,120 μg/g). The enzyme increased the bread volume, and the overall bread quality was the best at the optimal level of addition (60 μg/g). The amount of soluble pentosan of the doughs apparently increased with added enzyme, and was similar at the optimal and excessive levels of enzyme addition (120 μg/g), but the WEAX from the latter doughs was degraded to a greater degree. The amount of soluble pentosan of control doughs was a little more than that of the flour, and WEAX from control doughs was partly degraded. Its average molecular weight was higher than that of the WEAX from the enzyme-treated doughs. The improvement effect of pentosanase on bread quality at the optimal level of addition therefore appeared to be related to the amount and size of WEAX.%研究了戊聚糖酶对面包品质的影响.加酶面包的体积明显增加，在适宜加酶量下，面包综合品质较佳.加酶面团中可溶性戊聚糖含量显著增加，但加酶过量可导致面团中水可提取的阿拉伯木聚糖(WEAX)降解程度加剧.未加酶面团较原料面粉中的可溶性戊聚糖含量略有增加，WEAX亦有部分降解，但作用程度远低于加酶样品.适量戊聚糖酶对面包品质的改良作用的关键在于产生大量的相对分子质量适宜的WEAX.
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