Gums

Like starches, gums are forms of carbohydrate. Gums make up 2 to 3% of white flour. The most important gums are called pentosans. They are significant because they have a much greater ability to absorb water than either starches or proteins. Pentosans absorb 10 to 15 times their weight in water, so even though they are present in small quantities, they have an important effect on dough formation.