Abstract
Eight fractions of polished flours were prepared by gradually polishing soft-type whole-wheat grains using a rice-polisher. The gluten matrix of doughs and breads made from polished flours was broken by some pericarp layers and the appearances were not sufficient for breadmaking. Polished flours contained water-soluble pentosan (WSP) with a significantly larger amount of xylose as a main chain, while water-insoluble pentosan (WISP) had a smaller amount of xylose than those from N61 and commercial flour (Hermes). The addition of WSP obtained from polished flours of the innermost fraction 30-0% to Hermes significantly improved the dough and baking properties, as compared with that from N61. The improvement of polished flours for breadmaking was due to the characteristics of WSP, namely its high content, high ratio of xylose to arabinose, large amounts of ferulic acid and excellent foaming stability.
