The typical properties of the dough and the characteristic structure of the bread crumb are the result of the interaction of many components. The water soluble non-starch polysaccharides of rye (rye-WSNSP), consisting mainly of pentosans, form viscous solutions and gels in the presence of oxidizing agents. A considerable decrease in the viscosity following the addition of endo-xylanase shows that an intact arabinoxylan moiety was necessary to retain the viscous properties of the rye-WSNSP solutions in water. The presence of the oxidizing (H 2 O 2 /peroxidase) agent in the aqueous rye-WSNSP solution (6.0 mglml water) caused an increase (5.5x) in the viscosity. Ferulic acid (3% w/w) and cysteine (3.7% wlw) on the other hand, restricted the increase in oxidative viscosity by 60 and 35% respectively. The flow curves showed that the rye-WSNSP solutions were shear thinning. The relationship of shear stress and shear rate was analysed using the Ostwald equation τ=k⋅γ˙n. The values for the flow behaviour index (n = 0.45 – 0.72) were <1 for all the solutions confirming a pseudoplastic flow behaviour. The consistency index (k) increased with the addition of the oxidizing agent to the rye-WSNSP solution and it decreased with the addition of ferulic acid. The presence of rye-WSNSP (0.5% and 0.8%) increased the consistency of wheat flour dough in the farinograph by 30 and 86% respectively and the initial stress relaxation modulus (G o ) by 37 and 160% respectively. A gradual increase of the dough consistency as well as the initial stress relaxation modulus (G o ) with an increase in oxidizing agent, in the presence of 0.5% rye-WSNSP, was observed. The half relaxation time (t ½ ) of the standard dough, taken at G o /2, decreased by 12% following the addition of 0.8% rye-WSNSP. However, the oxidative (H 2 O 2 /peroxidase) gelation of the wheat dough containing rye-WSNSP (0.5%) increased the half relaxation time (t ½ ) by 14%.