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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