Wheat pentosan levels

All wheat starches give the same A-type crystal pattern, but their degree of crystallinity is inversely proportional to amylose content. In addition, the intensity of one reflection of an amylose-lipid complex at 2 20-23° (d 4.4A) increases proportionally to the amylose level.265,271,281,284,289 The lipid content of waxy wheat starch is much lower (0.02-0.17%) than that in non-waxy wheat starch (0.6-0.7%).286,291 However, the crude fat content of waxy wheat flour is elevated by 20-40% (3-glucan and pentosan are increased by 30%.291,292 The degree of crystallinity of waxy wheat starch is reported to be 18-21% versus 13-16% for the wild type.284,289 Increases of 35% for waxy wheat starch, 23-28% for double nulls, 20-23% for single nulls and 22% for the wild type have also been reported.271... 

---