# The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread
## 3 Results and Discussion
In another study, where a 0.1% share of dextran with a molar mass of 9608-2,800,000 g/mol was used, there was no significant effect on the crumb moisture of the sourdough wheat bread [15], which could be due to the different structure of the natural and modified AXs \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & & & **Storage Time [Days]** & \\ \hline
**AX** & & & & \\
**Preparation *** & & & & \\ \hline Control & 0\% & 9.7 \(\pm\) 0.4 \({}^{\text{CA}}\) & 17.5 \(\pm\) 0.1 \({}^{\text{EB}}\) & 28.9 \(\pm\) 0.2 \({}^{\text{dec}}\) \\ \hline AX\_NM & 1\% & 9.7 \(\pm\) 0.4 \({}^{\text{CA}}\) & 17.8 \(\pm\) 1.7 \({}^{\text{EB}}\) & 31.2 \(\pm\) 2.2 \({}^{\text{GC}}\) \\  & 2\% & 7.2 \(\pm\) 0.3 \({}^{\text{AA}}\) & 11.8 \(\pm\) 0.1 \({}^{\text{EB}}\) & 21.8 \(\pm\) 0.8 \({}^{\text{AC}}\) \\ \hline AX\_HYD & 1\% & 6.7 \(\pm\) 0.3 \({}^{\text{AA}}\) & 12.5 \(\pm\) 0.1 \({}^{\text{BB}}\) & 25.4 \(\pm\) 2.3 \({}^{\text{BC}}\) \\  & 2\% & 6.5 \(\pm\) 0.4 \({}^{\text{AA}}\) & 11.8 \(\pm\) 1.4 \({}^{\text{abcB}}\) & 22.7 \(\pm\) 1.2 \({}^{\text{BC}}\) \\ \hline AX\_CR & 1\% & 8.8 \(\pm\) 0.3 \({}^{\text{BA}}\) & 14.3 \(\pm\) 1.1 \({}^{\text{dB}}\) & 28.0 \(\pm\) 0.7 \({}^{\text{cdeC}}\) \\  & 2\% & 8.5 \(\pm\) 0.4 \({}^{\text{BA}}\) & 13.5 \(\pm\) 0.1 \({}^{\text{dB}}\) & 23.2 \(\pm\) 1.4 \({}^{\text{abcB}}\) \\ \hline \hline \end{tabular}  
* Abbreviations of sample names as in Table 3. Capital letters indicate differences in results at day 0, 1 and 3 of analysis. Lowercase letters indicate differences in results with various arabin preparations. Mean values marked with the same letters are not statistically significantly different at \(p<0.05\).  
\end{table} 
Table 5: Hardness (N) of sourdough wheat bread with addition of AX preparations on the day of baking and after 1 and 3 days of storage. used. In addition, the AX substitution levels were 1% and 2%, while dextran was only added at a proportion of 0.1%. On the day of baking, the AX_CR preparation at the amount of 2% had the highest effect on increasing the moisture content of the peripheral part (crust) of the sourdough wheat bread, with an increase of 5.1% compared to the bread without AXs (Table 7). This could be due to the overall highest addition of water to the dough, as well as the low volume and surface area of the bread and the consequently lower intensity of water evaporation at the baking stage and immediately after it compared to the bread without AXs. On the day of baking, the AX_NM preparation in amounts of 1% and 2% also increased (by 3% and 4.9%, respectively) the crumb moisture in the peripheral part of the sourdough wheat bread compared to the bread without AXs. The 1% addition of AX_HYD also had a significant (\(p<0.05\)) effect on increasing (by 1.9%) the crumb moisture in the peripheral part of the sourdough wheat bread. This study, for the first time, examined the effect of the molar mass of AXs on the reduction in the hardness increase and moisture loss of sourdough wheat bread. The statistical analysis of the moisture content and crumb hardness of the sourdough breads without and with arabinoxylans showed (\(p<0.05\)) that the hardness of the breads progressively increased with storage time, while the moisture content in the central and peripheral parts decreased.