process for the manufacture of pentosans and pentosans and obtained as an adjuvant for breadmaking

摘要

Pentosans are obtained by treating 1 or more Graminae, at a temp. which may, at least temporarily, reach is not 55 degrees C, and at pH 8-13, with a base of sufficient strength to extract the water-insoluble pentosans from the cells of the plant, without solubilising the starch which is present. The soln. is then electrodialysed, and the product is dried. Addn. of water-insoluble pentosans increases the volume of bread, improves the flavour, increases its quality index and improves its keeping qualities. It is also possible to bake bread from flours such as manioc and rice flour which normally cannot be baked, or not very well. The pentosans can also used in self-gelling pudding powders, diet products and so on.