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.)