Bushuk, W. and Winkler, C.A. 1957. Sorption of water vapor on wheat flour, starch, and gluten. Cereal Chem., 34(2): 73-86.

Cawley, R.W. 1964. The role of Wheat Flour Pentosans in Baking II. - Effect of Added Flour Pentosans and other Gums on Gluten-Starch Loaves. J. Sci. Fd. Agric., 15: 834.

Dhaliwal, A.S., Mares, D.J., Marshall, D.R. and Skerritt, J.H. 1988. Protein Composition and Pentosan Content in Relation to Dough Stickiness of 1B/1R Translocation Wheats. Cereal Chem., 65: 143-149.

D’Appolonia, B.L. and Schwarz, P.B. 1992. Importance of Cereal Non-Starch Polysaccharides in End-Products. 9th International Cereal and Bread congress, Paris, pp. 43-55.

D’Appolonia, B.L., Gilles, K.A. and Medcalf, D.G. 1970. Effect of Water-Soluble Pentosans on Gluten-Starch Loaves. Cereal Chem., 47: 194-204.

El-wakeil, F.A., Abdel Akher, M., Awad, A.A. and Morad, M.M. 1975. Wheat Proteins and Pentosans, Their Isolation and their Effect on the Rheological Properties of Dough and Bread. Deutsche Lebensmittel-Rundschau, 71: 317-320.

Girhammar, U. and Nair, B.M. 1992. Isolation, Separation and characterization of WSNSP from Wheat and Rye. Food Hydrocolloids, 6: 285-299.

Girhammar, U. and Nair, B.M. 1995. Rheological Properties of Water Soluble Non-Starch Polysaccharides from Whole Grain Rye Flour. Food Hydrocolloids, 9(2): 133-140.

Holas, J., Prihoda, J. and Kratochvil, J. 1992. Rye Flour and Bread. 9th International Cereal and Bread congress, Paris, pp. 121-127.

Hoseney, R.C. 1984. Functional Properties of Pentosans in Baked Foods. Food Technology, pp. 114-117.

Hoseney, R.C. and Faubion, J.M. 1981. A Mechanism for the Oxidative Gelation of Wheat Flour Water-Soluble Pentosans. Cereal Chem., 58: 421-424.

ICC-Standard, 1984. Method for using the Brabender Amylograph. International Association for Cereal Science and Technology, No 126

Inagaki, T. and Seib, P.A. 1992. Firming of Bread Crumb with Cross-Linked Waxy Barley Starch Substituted for Wheat Starch. Cereal Chem., 69: 321-325.

Jelaca, S.L. and Hlynka, I. 1971. Water-Binding Capacity of Wheat Flour Crude Pentosans and Their Relation to Mixing Characteristics of Dough. Cereal Chem., 48: 211-222.

Johansson, H. 1978. In 20th Nordic Cereal Congress. 24-26 may 1978, Malmö, Sweden, pp. 143-151.

Johansson, H., Hall, O, Sellergren, E. and Thulin, L. 1971. Investigations on the compositions of water-soluble pentosans in flour and doughs of wheat and the effect of pentosanases on the machinability during dough development. J. of the Swedish Seed Association, 81: 282-301.

Kim, S.K. and D’Appolonia, B.L. 1977. Effect of Pentosans on the Retrogradation of Wheat Starch Gels. Cereal Chem., 54: 150-160.

Kulp, K. 1968. Enzymolysis of Pentosans of Wheat Flour. Cereal Chem., 45: 339-350.

Kulp, K. 1968. Pentosans of Wheat Endosperm. Cereal Sci. Today, 13: 414-417, 426.

Kühn, M.C. and Grosch, W. 1988. Influence of the Enzymatic Modification of the Non starchy Polysaccharide Fractions on the Baking Properties of Reconstituted Rye Flour. J. of Food Sci., 53: 889-895.

McCleary, B.V., Gibson, T.S., Allen, H. and Gams, T.C. 1986. Enzymic Hydrolysis and Industrial Importance of Barley α-Glucans and Wheat Flour Pentosans. Starch/Stärke, 38: 433-437.

Michniewicz, J., Biliaderis, C.G. and Bushuk, W. 1991. Effect of Added Pentosans on Some Physical and Technological Characteristics of Dough and Gluten. Cereal Chem., 68: 252-258.

Michniewicz, J., Biliaderis, C.G. and Bushuk, W. 1992. Effect of added pentosans on some properties of wheat bread. Food Chem., 43: 251-257.

Nair, B.M. 1977. Gas-Liquid Chromatographic Analysis of Amino Acids in Food Samples. J. Agric. Food Chem., 25: 614-620.

Neukom, H. 1976. Chemistry and Properties of the Non- Starchy Polysaccharides (NSP) of Wheat Flour. Lebensm.- Wiss. u. -Technol., 9: 143-148.

Neukom, H. and Markwalder, H.U. 1978. Oxidative Gelation of Wheat Flour Pentosans: A New Way of Cross-linking Polymers. Cereal Foods World, 23: 374-376.

NMKL, 1977. Determination of moisture content of grains and of certain grain products. Nordic Committee on Food Analysis. No 13 2nd Edition.

NMKL, 1987. Ash. Determination in Grain and Flour. Nordic Committee on Food Analysis. No 7 2nd Edition.

Patil, S.K., Tsen, C.C. and Lineback, D.R. 1975. Water-Soluble Pentosans of Wheat Flour II. Characterization of Pentosans and Glycoproteins from Wheat Flour and Dough Mixed under Various Conditions. Cereal Chem., 52: 57-69.

Peleg, M. 1979. Characterization of the Stress Relaxation Curves of Solid Foods. J. Food Sci., 44: 277-281.

Pence, J.W., Elder, A.H. and Mecham, D.K. 1950. Preparation of Wheat Flour Pentosans for use in Reconstituted Doughs. Cereal Chem., 27: 60-66

Persaud, J.N., Faubion, J.M. and Ponte, J.G. 1990. Dynamic Rheological Properties of Bread Crumb. II. Effects of Surfactants and Reheating. Cereal Chem., 67: 182-187.

Ponte, J.G. Faubion, J.M. 1985. Rheology of Wheat Products. The American Association of Cereal Chemists, pp. 241- 273.

Pyler, E.J. 1988. The Dough Mixing Process. Baking Science and Technology. Sosland Publishing Company, Third Edition, volume II, 589-624.

Shelton, D.R. and D’Appolonia, B.L. 1985. Carbohydrate Functionality in the Baking Process. Cereal Foods World, 30: 437-442.

Theander, O. and Åman, P. 1979. Studies on Dietary Fibers. 1: Analysis and Chemical Characterization of Water-Soluble and Water-Insoluble Dietary Fibers. Swedish J. Agric. Res., 9: 97-106.

Yamada, Y. and Preston, K.R. 1992. Effects of Individual Oxidants on Oven Rise and Bread Properties of Canadian Short Process Bread. J. Cereal Sci., 15: 237-251.