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Cereal gums

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Summary

Cereal gums are reviewed with regard to their chemistry and importance. After a short introduction into the early history of the gums, difficulties involved in study of gums are outlined, and the major sources of the gums are described. A detailed description of various methods for preparing the gums from the natural source is followed by reference to investigations dealing with the gross composition of the gums. The composition of the hexosan and pentosan fractions, as revealed by chemical methods is substantiated by enzymatic degradation methods. The importance and practical implications of cereal gums in malting, wheat milling, starch recovery and purification, and bread baking are outlined.

Zusammenfassung

Die Arbeit gibt eine Übersicht über Chemie und Bedeutung der Getreidegumen. Nach einer kurzen geschichtlichen Einleitung über diese Stoffe werden die Schwierigkeiten ihres Studiums geschildert und die wichtigsten Rohstoffquellen beschrieben. Dann folgt eine Beschreibung der verschiedenen Methoden zur Gewinnung dieser Stoffe und ihrer Zusammensetzung. Die Zusammensetzung der Hexosan- und Pentosan-Fraktionen wurde durch chemische und enzymatische Untersuchungen ermittelt. Ferner werden Wichtigkeit und Verwendung der Gumen in der Brauerei, in der Weizenmüllerei bei der Stärkegewinnung und Brotherstellung dargelegt.

Résumé

Revue des travaux concernant les gommes des céréales, comprenant leur chimie et leurs applications pratiques. Après une brève introduction historique, l'accent est mis sur les difficultés rencontrées dans l'étude des gommes; les principales sources de gommes sont décrites. Description détaillée des diverses méthodes de préparation des gommes, énumération des recherches concernant la composition chimique des gommes. La composition des fractions d'hexosanes et de pentosanes est exposée d'après les recherches chimiques, et d'après les dégradations enzymatiques. Importance pratique et rôle des gommes de céréales en malterie, minoterie, féculerie, boulangerie.

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  1. Department of Flour and Feed Industries, Kansas State University, Manhattan, Kansas, USA

    Y. Pomeranz

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Pomeranz, Y. Cereal gums. Plant Food Hum Nutr 8, 157–200 (1961). https://doi.org/10.1007/BF01226256

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  • DOI: https://doi.org/10.1007/BF01226256

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