They can have an influence on bread quality.[3][4]
^ abCai, Charles M.; Zhang, Taiying; Kumar, Rajeev; Wyman, Charles E. (2014). "Integrated furfural production as a renewable fuel and chemical platform from lignocellulosic biomass". Journal of Chemical Technology & Biotechnology. 89 (1): 2–10. Bibcode:2014JCTB...89....2C. doi:10.1002/jctb.4168.
^Genetic and environmental variation in the pentosan and β-glucan contents of barley, and their relation to malting quality. R.J.Henry, Journal of Cereal Science, Volume 4, Issue 3, July 1986, Pages 269-277
^The role of pentosans and starch in baking of wholemeal rye bread. Krzysztof Buksa, Anna Nowotna, Werner Praznik, Halina Gambuś, Rafał Ziobro and Jan Krawontka, Food Research International, Volume 43, Issue 8, October 2010, Pages 2045-2051, doi:10.1016/j.foodres.2010.06.005