Abstract: Pentosan is a group of nonstarch polysaccharides in cereal seeds, particularly wheat. It is an important functional component of wheat flour, affecting many properties such as bread-making quality. In the last 50 years, a large number of studies have been performed on pentosan for its potential broad applications in making bread and other health products. This article reviews the latest research into pentosan, including its composition and structure, methods of content measurement and its applications in bread-making.