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

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

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

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

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

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.

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

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.

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.

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.

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.

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

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

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

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

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.

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

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.

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

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

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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

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

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.

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