BACK TO PREVIOUS PAGE
Pentosan. Any of a group of gumlike substances, also known as hemicelluloses (q.v.). They are carbohydrate (q.v.) in nature, made up chiefly of pentoses (q.v.) and with a molecular structure similar to that of starch (q.v.). They constitute some 2-3% of wheat flour (q.v.), occur in both water-soluble and water-insoluble forms, and exert a noticeable effect on flour performance and bread characteristics.