## 3 Results
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Flour Stream** & **T-NSP (\%)** & **S-NSP (\%)** & **I-NSP (\%)** & **T-AX (\%)** & **I-AX (\%)** & **S-AX (\%)** \\ \hline B2 & 3.80 \(\pm\) 0.00 \({}^{\mathrm{h,k}}\) & 1.72 \(\pm\) 0.05 \({}^{\mathrm{g,b,i}}\) & 2.08 \(\pm\) 0.04 \({}^{\mathrm{g}}\) & 2.05 \(\pm\) 0.01 \({}^{\mathrm{g,b,i}}\) & 1.30 \(\pm\) 0.02 \({}^{\mathrm{f,g}}\) & 0.75 \(\pm\) 0.03 \({}^{\mathrm{e,f,b,i}}\) \\ B3 & 2.70 \(\pm\) 0.00 \({}^{\mathrm{a}}\) & 1.29 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 1.41 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 1.48 \(\pm\) 0.00 \({}^{\mathrm{a}}\) & 0.93 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 0.55 \(\pm\) 0.04 \({}^{\mathrm{a}}\) \\ B4 & 4.17 \(\pm\) 0.12 \({}^{\mathrm{n,o}}\) & 1.85 \(\pm\) 0.05 \({}^{\mathrm{d,f}}\) & 2.31 \(\pm\) 0.07 \({}^{\mathrm{l}}\) & 2.42 \(\pm\) 0.05 \({}^{\mathrm{m,n}}\) & 1.61 \(\pm\) 0.04 \({}^{\mathrm{l}}\)\({}^{\mathrm{k}}\) & 0.81 \(\pm\) 0.01 \({}^{\mathrm{h,j}}\) \\ B5 & 3.89 \(\pm\) 0.04 \({}^{\mathrm{l,k,l}}\) & 1.57 \(\pm\) 0.03 \({}^{\mathrm{d,e,f}}\) & 2.32 \(\pm\) 0.07 \({}^{\mathrm{l}}\) & 2.29 \(\pm\) 0.07 \({}^{\mathrm{l}}\)\({}^{\mathrm{m,n}}\) & 1.61 \(\pm\) 0.07 \({}^{\mathrm{l}}\)\({}^{\mathrm{k}}\) & 0.68 \(\pm\) 0.00 \({}^{\mathrm{d,e,f}}\) \\ \hline C1I & 3.09 \(\pm\) 0.02 \({}^{\mathrm{b,c}}\) & 1.57 \(\pm\) 0.01 \({}^{\mathrm{d,e,f}}\) & 1.52 \(\pm\) 0.03 \({}^{\mathrm{a,b}}\) & 1.71 \(\pm\) 0.08 \({}^{\mathrm{b,c}}\) & 1.01 \(\pm\) 0.08 \({}^{\mathrm{a,b,c}}\) & 0.71 \(\pm\) 0.01 \({}^{\mathrm{d,e,f}}\) \\ C1 III & 4.12 \(\pm\) 0.08 \({}^{\mathrm{m,n}}\) & 1.41 \(\pm\) 0.04 \({}^{\mathrm{a,b,c}}\) & 2.70 \(\pm\) 0.11 \({}^{\mathrm{k}}\) & 2.23 \(\pm\) 0.03 \({}^{\mathrm{k,l,m}}\) & 1.58 \(\pm\) 0.05 \({}^{\mathrm{d,e,f}}\) & 0.65 \(\pm\) 0.02 \({}^{\mathrm{b,e,f}}\) \\ C2 & 3.35 \(\pm\) 0.03 \({}^{\mathrm{d,e,f}}\) & 1.55 \(\pm\) 0.02 \({}^{\mathrm{d,e,f}}\) & 1.80 \(\pm\) 0.01 \({}^{\mathrm{c,d,e}}\) & 1.86 \(\pm\) 0.04 \({}^{\mathrm{b,c,d,e}}\) & 1.13 \(\pm\) 0.01 \({}^{\mathrm{c,d,e}}\) & 0.74 \(\pm\) 0.05 \({}^{\mathrm{e,f,g}}\) \\ C3 & 3.29 \(\pm\) 0.08 \({}^{\mathrm{c,d,e}}\) & 1.63 \(\pm\) 0.04 \({}^{\mathrm{e,f}}\) & 1.66 \(\pm\) 0.04 \({}^{\mathrm{b,c}}\) & 1.79 \(\pm\) 0.01 \({}^{\mathrm{d,e,f}}\) & 1.08 \(\pm\) 0.02 \({}^{\mathrm{d,e,f}}\) & 0.71 \(\pm\) 0.01 \({}^{\mathrm{d,e,f}}\) \\ C4 & 3.64 \(\pm\) 0.09 \({}^{\mathrm{g,b,i}}\) & 1.71 \(\pm\) 0.03 \({}^{\mathrm{h,j}}\) & 1.93 \(\pm\) 0.06 \({}^{\mathrm{e,f,g}}\) & 1.95 \(\pm\) 0.05 \({}^{\mathrm{d,e,f}}\) & 1.25 \(\pm\) 0.08 \({}^{\mathrm{e,f,g}}\) & 0.70 \(\pm\) 0.03 \({}^{\mathrm{d,e,f}  
Upon analyzing the insoluble (I) and soluble (S) NSP fractions, S-NSP stood at 2.58%. A similarly high content of T-NSP was found in the DDII and C1 II fractions, respectively, 4.66% and 4.11%, in which the amount of both I-NSP and S-NSP fractions was also high. The highest amount of T-NSP was found in flour stream C7 II (24.70%), which contains the highest amount of bran fraction, and thus ash, of all the tested fractions. The content of I-NSP in this passage is almost 90%. In the insoluble fraction (I-NSP), the growth gradient is similar to that of T-NSP and generally takes the highest values for flour streams from passages with a higher degree of extraction and thus ash content (0.86 at \(p<0.05\)) from the outer parts of the kernel. The S-NSP fractions were characterized by a more even distribution in all the tested passage flours and were only slightly related to the ash content (0.43 at \(p<0.05\)). Table 7 also shows the insoluble (I-AX) and soluble (S-AX) fractions of arabinoxylans. These are part of the sum of non-starch polysaccharides that contribute to better bread production [25, 26, 27]. The values for I-AX were from 0.93% for flour stream B3, to 15.07% for flour stream C7 II. Similarly, for S-AX, values ranged from 0.55% in the B3 flour stream, to 1.37% in C7 II. Over all, the sum of both fractions ranged from 1.48 to 16.45%.