On Sun, 26 Oct 2003 23:12:34 GMT, "Steve B"
wrote:

Kenneth,

My understanding is that pentosans are polysaccharides (carbohydrates).

- Steve Brandt


"Kenneth" wrote in message
.. .
The "glue" in wheat breads is gluten. In rye, there is little if any
of that particular protein. The gas generated from the yeasts used in
rye breads is held by chemicals called pentosans. (I believe, but am
not certain, that these are also proteins.)


Hi Steve,

I never met a carbohydrate that I did not like, and so, I thank you
g

All the best,

--
Kenneth

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