# Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking
## 3 Properties of NSPs
### Viscosity  
The viscosity of aqueous solutions of AXs depends on the length of the chains of the molecules, the molar mass, the degree and pattern of substitution of the main chain (backbone) composed of xylose residues with arabin molecules, and the presence of attached ferulic acid [117]. There are two types of soluble AXs: arabinoxal I and arabinoxal II [135]. The first one contains a chain of xylose residues that is substituted in 50% by arabin residues at the O-3 position. Arabinoxylan II consists of a chain of xylose residues that are substituted in 60-70% by arabin residues at the O-2 and O-3 positions. Arabinoxylan type II molecules show a stronger correlation with viscosity than arabinoxalan type I [135]. As it was shown in Table 2, the intrinsic viscosity of aqueous solutions of AXs ranges from 1.96 dL/g to 4.23 dL/g [61,76].  
\(\beta\)-glucans also have the ability to increase the viscosity of aqueous solutions. Based on the literature, the viscosity of \(\beta\)-glucans is affected by the method of extraction, molar mass, temperature, pH of the solution, concentration, and aggregation ability [2,20,100,116]. As shown in Table 2, the intrinsic viscosity of \(\beta\)-glucan water solutions typically ranges from 0.28 dL/g to 7.2 dL/g [77,78].  
Galactomannans have the ability to form highly viscous aqueous solutions at relatively low concentrations, which are only slightly affected by pH, ionic strength, and heat treatment. The viscosity of galactomanan solutions is characterized by high stability in a wide pH range (1-10.5), mainly due to the neutral character of their molecules [126,127,136]. The intrinsic viscosity of aqueous solutions of galactomannans reported in the literature (Table 2) ranges from 9.7 dL/g to 14.3 dL/g [79,80].  
The intrinsic viscosity of aqueous solutions of arabinoxalatems was 0.045-0.062 dL/g [61].  
Pectin polysaccharides also show the ability to form highly viscous solutions, which depend on the polymer concentration, molar mass and structure, pH, and ionic strength. The viscosity of water solutions of pectins increases with the increase in their molar mass [137]. In addition, the viscosity of pectin polysaccharide solutions is affected by pH. This is due to a change in the molecular conformation of polysaccharide chains under the influence of the electric charge of polysaccharides [138]. In an acidic environment, the dissociation of the carboxyl groups of the galacturonic acid residues is reduced, the electrostatic repulsive forces between the pectin chains are lower, and consequently, the viscosity of the aqueous solution of such polysaccharides will be higher than the aqueous solutions of polysaccharides with a neutral or alkaline pH [139]. Low-methylated pectic polysaccharides gel over a wide pH range (3.5-8.5), while high-methylated pectic polysaccharides gel at acidic pH (<3.6) [139, 140, 141]. The intrinsic viscosity of aqueous solutions of pectin polysaccharides obtained from fruits ranges from 0.64 dL/g to 5.9 dL/g [81,82]. The literature lacks information on the viscosity of aqueous solutions of arabinoxalatems, xyloglucans, and pectic polysaccharides from cereal grains.