Use of Pentosan in Bakery – Role of Pentosan in Food Processing

What is Pentosan?

Pentosans are polymers composed of pentoses i.e.sugar that contains 5 carbon atoms. Pentosans can be found in barley and other plants. Pentosans can act as heparinoids, glycosaminoglycans which are derivatives of heparin.

They can have an influence on bread quality

Also Read: Pecans – Bakery Ingredient – Its Uses in Food Processing and Advantages

Origin: Pentosans are naturally found in the cellulose of plants and in humus.

Uses of Pentosan in Food industries:

  • Pentosan is used in bakery industries as it enhances the volume of bread.
  • It improves the dough consistency and improves the shelf life of dough.
  • Pentosan can act as a humectant which holds the water content of the product.
  • It finds its uses in making of whole meal rye bread.
  • They are used as rheological modifiers and could be beneficial in making speciality of flours.
  • They are also used in malting and brewing.


  • Pentosan affects the wheat’s function in bakery processes.

Disadvantage: There is no such disadvantage of using pentosan in bakery products.

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