The water-soluble fraction of wheat

The water-soluble fraction of wheat flour consists of proteins, pentosans, and dialyzable components. These can be separated into a number of fractions as shown in Fig.2. The dialyzable fraction provides growth factors for yeast fermentation and thus contributes to the production of gas. The residual supernatant solution, containing the soluble pentosans and glycoproteins, is important for the development of gluten and its ability to retain gas in fermented doughs.