Abstract:In order to explore the effect of crude pentosan on the gluten aggregation characteristics of wheat flour，second-grade wheat flour was employed as the experimental material. Various concentrations of crude pentosan solutions were incorporated to investigate the effect of crude pentosan on the gluten aggregation characteristics and microstructure of second-grade wheat flour. The findings indicated that with an increase in the concentration of crude pentosan solution，there was a gradual decrease in the peak maximum time（PMT）of gluten aggregation characteristics，demonstrating a negative correlation. Conversely，the Brabender equivalents maximum（BEM）gradually increased and showed a positive correlation. Crude pentosan could significantly change the energy distribution during the gluten aggregation process，with a significant decrease in stable energy （P＜0.05）and an increase in aggregation energy. Moreover，the stable energy was negatively correlated with the concentration of crude pentosan solution. Consequently，the inclusion of crude pentosan was not favorable for the development of a gluten network structure. In general，the inclusion of crude pentosan expedited the process of gluten formation，decreased the time required for gluten aggregation，altered energy distribution，and diminished the stability of the gluten network structure.