Pentopan® Mono delivers improved oven spring so your finished products have higher volume. Pentopan® Mono also gives more uniform crumb structure and softness. It’s suitable for all types of bread and baked products.
Arabinoxylans or pentosans play a key role in dough formation and water absorption. But they may also interfere with gluten development and increase viscosity. Xylanases break down arabinoxylans to release water and improve dough conditioning.
In wheat, non-starch polysaccharides (NSPs) are the structural components of cell walls. They make up about 3% of refined wheat flour and 8% of whole-grain flour or rye flour. The pentosans in NSPs are water unextractable (WU-AX ) or water-extractable (WE-AX).
The water-unextractable fraction can hold up to 10 times its weight in water. It accounts for 60–75% of the arabinoxylans' total weight. This may explain why NSPs are responsible for up to 30% of dough's water absorption capacity. It's thought that this helps maintain the water absorption of the dough. But it might also interfere with proper gluten development by competing for water.
Arabinoxylans consist of α-L-arabinofuranose residues linked to a backbone chain of D-xylose residues. Xylanases break down the linear arabinoxylan backbone and decrease the amount of water-insoluble arabinoxylans. This hydrates the gluten, improving its development. It also redistributes water throughout the dough, for improved consistency, handling and extensibility.
It's also thought that arabinoxylans can increase viscosity. They crosslink with one another via ferulic acid. So some arabinoxylan activity is crucial to well-conditioned dough. But too much can be detrimental.
Different xylanase families break down arabinoxylans in different ways. Some are more aggressive than others. Choosing the right xylanase for breadmaking is crucial. A xylanase needs to break down arabinoxylans enough to release bound water. If it breaks them down too aggressively, the dough becomes sticky.
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