Total soluble and insoluble pentosans were obtained from a number of Iraqi types of wheat flour . The rheological and baking characteristics were estimated for the flour obtained from the ground types. The total pentosans that these wheat flour types contained ranged from 1.4- 2.3 % , while it ranged from 0.33 % to 0. 85 % for soluble pentosans . There were significant differences of total pentosans percentages of the flour types . “Rabia’ah” wheat flour has excelled over the other types. However, Mexipak’s wheat flour overran other types of wheat flour in terms of water soluble pentosans. The relation between loaf volume and flour components has demonstrated that water soluble pentosans has strong effect on loaf volume. However, there has been significant proportional relation between total pentosans level in general and between the level of soluble and insoluble pentosans in particular.

Key Words :Wheat Pentosans, Rheological characteristics, Baking characteristics, Loaf.