# Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking
## 3 Properties of NSPs  
The basic properties of NSPs include solubility, water-binding capacity, formation of high-viscosity solutions, and ability to cross-link and decrease the surface tension [61; 62]. The properties of NSPs are summarized in Table 2. \begin{table}
\begin{tabular}{c c c c} \hline
**Non-Starch Polysaccharides** & **Source** & **Content [\%]** & **References** \\ \hline \multirow{8}{*}{Solubility} & Endosperm of durum wheat grain & 0.12–0.16 & [14] \\  & Durum wheat bran & 0.71–0.8 & [14] \\  & Wheat bran & 2.6 & [27] \\  & Wheat grain & 1–2 & [16] \\  & Wheat bran & 2.15–2.51 & [29] \\  & Whole barley flour & 4.6 & [25] \\ \(\beta\)-glucans & Barley grain & 3.9–6.6 & [24] \\  & Barley bran & 7.7–15.4 & [23] \\  & Different varieties of barley & 3.43–6.11 & [18] \\  & Barley grain & 3.9–5.9 & [26] \\  & Rye grain & 2.3 & [3] \\  & Rye grain & \textless{}1 & [16] \\  & Oat grain & 3.4 & [13] \\ \hline \multirow{8}{*}{Cellulose} & Oat bran & 4.5–8.5 & [23] \\  & Oat grain & 4.4–6.1 & [24] \\  & Rice grain & 0.4–0.9 & [28] \\  & Corn grain & 0.5–1.3 & [28] \\ \hline \multirow{8}{*}{Arabinogalactans} & Wheat grain & 14.1 & [38] \\  & Wheat grain & 1.67–3.05 & [39] \\  & Barley grain & 4.29 & [35] \\  & Barley grain & 1.4–4.7 & [36] \\  & Rye grain & 1.3 & [37] \\  & Rye grain & 11.8 & [39] \\ \hline \multirow{8}{*}{Pectic polysaccharides} & Wheat flour & 0.5–1 & [46] \\  & Wheat bran & 1–4.5 & [46] \\  & Wheat flour & 0.27–0.38 & [45] \\  & Hulled barley & 1.32–1.45 & [47] \\ \hline \multirow{8}{*}{Pectic polysaccharides} & Quinoa grain & 4.68 & [54] \\  & Barley grain & 2.41 & [54] \\ \cline{1-1}  & Wheat meal & 0.25 & [53] \\ \cline{1-1}  & Wheat bran & 0.35 & [53] \\ \cline{1-1}  & Rice meal & 0.25 & [53] \\ \cline{1-1}  & Corn meal & 0.24 & [53] \\ \hline \end{tabular}
\end{table} 
Table 2: Properties of non-starch polysaccharides occurring in cereal-based products. \begin{table}
\begin{tabular}{c c c c c} \hline
**Properties** & **Non-Starch Polysaccharides** & **Main Conditions of Determination** & **Result** & **References** \\ \hline \multirow{8}{*}{Solubility} & \multicolumn{3}{c}{H\({}_{2}\)O} \\  & & 15 min., 30 \({}^{\circ}\)C & 30–40\% & [63] \\  & Arabinoxylans & Deionized water & & \\  & & 1 h, 20 \({}^{\circ}\)C & 18–23\% & [64] \\  & & [NA] & 10–18.5\% & [65] \\ \cline{1-1} \cline{2-5}  & \(\beta\)-glucans & Deionized water & 53.4–57.2\% & [66] \\ \cline{1-1}  & & [NA] & 27–78\% & [67] \\ \hline \end{tabular}
\end{table} 
Table 1: _Cont._  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Properties** & **Non-Starch** & **Main Conditions of** & **Result** & **References** \\ \hline \multirow{4}{*}{Galactomannans} & \multirow{4}{*}{Deionized water} & 62.7–82.7\%, & \multirow{4}{*}{[68]} \\  & & & solubility increased with & \\  & & & temperature 25–80 \({}^{\circ}\)C & \\ \hline \multirow{9}{*}{Arabinoxylans} & [NA] & 15 g/g & [69] \\  & Measuring the amount of & 0.38 g/g & [70] \\  & “defrosted” water at 30 \({}^{\circ}\)C & & After adding 1\%, AXs to rye & \\  & & & flour type 1150 and 720, these & \\  & & & flours bound 2.5\% and 8\% more & \\  & & & water, respectively. & [71] \\  & & & After adding 2\% of AX flour & \\  & & & bound 7.6\% and 18.8\% more & \\  & & & water, respectively. & \\  & & & water, respectively.