Author Description

The interference of WUS or WEP with gluten formation caused an incomplete aggregation of gluten protein, which was reflected in a larger average GMP particle size and a smaller tendency of these particles to aggregate. If xylanase or FA were added, aggregation was more complete, which was reflected in a smaller average GMP particle size and a larger tendency of these particles to aggregate. Now, also smaller GMP particles were recovered. The same trend was found with three wheat cultivars of very different qualities. Based on our results, we propose a possible explanation for the effect of pentosans on gluten formation and properties. Both a physical effect and a chemical effect are involved. The physical effect is related to viscosity and likely also depletion attraction between protein particles. The chemical effect is related to FA and 'controls' the tendency of the particles to aggregate and hence also gluten yield. In our explanation pentosans do not so much affect the growth of these particles directly after mixing, but hinder the further agglomeration of especially smaller particles to end up in the gluten. The partial agglomeration of GMP particles will result in turn in GMP with a different GMP particle size distribution and hence in gluten with changed rheological properties.