# The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread
## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline  & & & **Storage Time [Days]** & \\ \hline
**AX** & **Share [\%]** & **0** & **1** & **3** \\
**Preparation \({}^{*}\)** & & & & \\ \hline Control & 0\% & 41.7 \(\pm\) 0.3 \({}^{\text{AC}}\) & 41.2 \(\pm\) 0.1 \({}^{\text{AB}}\) & 40.1 \(\pm\) 0.0 \({}^{\text{AA}}\) \\ \hline AX\_NM & 1\% & 43.2 \(\pm\) 0.5 \({}^{\text{bCB}}\) & 43.1 \(\pm\) 0.4 \({}^{\text{cdB}}\) & 40.9 \(\pm\) 0.4 \({}^{\text{bA}}\) \\  & 2\% & 43.6 \(\pm\) 0.2 \({}^{\text{CB}}\) & 43.5 \(\pm\) 0.2 \({}^{\text{dAB}}\) & 42.9 \(\pm\) 0.5 \({}^{\text{dA}}\) \\ \hline AX\_HYD & 1\% & 42.8 \(\pm\) 0.2 \({}^{\text{BC}}\) & 42.2 \(\pm\) 0.2 \({}^{\text{BB}}\) & 40.1 \(\pm\) 0.0 \({}^{\text{AA}}\) \\  & 2\% & 43.4 \(\pm\) 0.5 \({}^{\text{bC}}\) & 42.4 \(\pm\) 0.2 \({}^{\text{BB}}\) & 41.3 \(\pm\) 0.1 \({}^{\text{bCA}}\) \\ \hline AX\_CR & 1\% & 43.6 \(\pm\) 0.4 \({}^{\text{GB}}\) & 43.5 \(\pm\) 0.5 \({}^{\text{dB}}\) & 41.8 \(\pm\) 0.4 \({}^{\text{CA}}\) \\  & 2\% & 44.3 \(\pm\) 0.3 \({}^{\text{dB}}\) & 44.1 \(\pm\) 0.1 \({}^{\text{EB}}\) & 43.2 \(\pm\) 0.5 \({}^{\text{EA}}\) \\ \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 arabinoxylan preparations. Mean values marked with the same letters are not statistically significantly different at \(p<0.05\).  
\end{table} 
Table 6: Moisture of the crumb in the central part of sourdough wheat bread with AX preparations on the day of baking and after 1 and 3 days of storage. \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & & & **Storage Time [Days]** & \\ \hline
**AX** & **Share [\%]** & **0** & **1** & **3** \\
**Preparation \({}^{*}\)** & & & & \\ \hline Control & 0\% & 37.9 \(\pm\) 0.6 \({}^{\text{AC}}\) & 32.4 \(\pm\) 0.6 \({}^{\text{AB}}\) & 31.0 \(\pm\) 0.5 \({}^{\text{AA}}\) \\ \hline AX\_NM & 1\% & 40.9 \(\pm\) 0.1 \({}^{\text{CB}}\) & 34.2 \(\pm\) 0.3 \({}^{\text{BA}}\) & 34.0 \(\pm\) 0.1 \({}^{\text{CA}}\) \\  & 2\% & 42.8 \(\pm\) 0.2 \({}^{\text{EB}}\) & 36.4 \(\pm\) 0.5 \({}^{\text{dA}}\) & 35.7 \(\pm\) 0.3 \({}^{\text{dA}}\) \\ \hline AX\_HYD & 1\% & 39.8 \(\pm\) 0.1 \({}^{\text{BC}}\) & 34.0 \(\pm\) 0.6 \({}^{\text{bCB}}\) & 32.6 \(\pm\) 0.4 \({}^{\text{BA}}\) \\  & 2\% & 40.8 \(\pm\) 0.2 \({}^{\text{CC}}\) & 34.8 \(\pm\) 0.2 \({}^{\text{CB}}\) & 33.3 \(\pm\) 0.7 \({}^{\text{BA}}\) \\ \hline AX\_CR & 1\% & 42.6 \(\pm\) 0.2 \({}^{\text{deB}}\) & 36.4 \(\pm\) 0.0 \({}^{\text{dA}}\) & 36.1 \(\pm\) 0.1 \({}^{\text{dA}}\) \\  & 2\% & 43.0 \(\pm\) 0.5 \({}^{\text{CC}}\) & 37.3 \(\pm\) 0.4 \({}^{\text{EB}}\) & 36.7 \(\pm\) 0.1 \({}^{\text{EA}}\) \\ \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 arabinoxylan preparations. Mean values marked with the same letters are not statistically significantly different at \(p<0.05\).  
\end{table} 
Table 7: Moisture of the crumb in the peripheral part of sourdough wheat bread with AX preparations on the day of baking and after 1 and 3 days of storage. After 1 and 3 days of storage (Table 5), the addition of all the AX preparations at the amount of 2% affected the increase in the hardness of the crumb of the sourdough wheat bread compared to the hardness of the control sample (bread without addition of AXs). A similar correlation was observed by [PERSON] et al. [15], where a 0.1% share of dextran with a molar mass of 9608-2,800,000 g/mol influenced the reduction in the increase in the crumb hardness of sourdough wheat bread compared to bread without the addition of dextran [15].