# The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread
## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**AX** & \multicolumn{2}{c}{**BV **[cm\({}^{3}\)]**} & \multicolumn{2}{c}{**SBV **(cm\({}^{3}\)/100 g of flour)**} \\ \cline{2-6}
**Preparation \({}^{*}\)** & **0\%** & **1\%** & **2\%** & **0\%** & **1\%** & **2\%** \\ \hline Control & 121.7 \(\pm\) 1.4 \({}^{\text{a}}\) & & & 316.7 \(\pm\) 3.6 \({}^{\text{a}}\) & \\ AX\_NM & & 123.8 \(\pm\) 1.5 \({}^{\text{ab}}\) & 138.8 \(\pm\) 1.3 \({}^{\text{d}}\) & & 331.2 \(\pm\) 4.0 \({}^{\text{b}}\) & 379.9 \(\pm\) 3.4 \({}^{\text{e}}\) \\ AX\_HYD & & 138.3 \(\pm\) 1.5 \({}^{\text{d}}\) & 145.8 \(\pm\) 1.5 \({}^{\text{e}}\) & & 367.3 \(\pm\) 4.0 \({}^{\text{d}}\) & 391.6 \(\pm\) 4.0 \({}^{\text{f}}\) \\ AX\_CR & & 127.3 \(\pm\) 0.5 \({}^{\text{c}}\) & 125.5 \(\pm\) 1.0 \({}^{\text{ab}}\) & & 345.7 \(\pm\) 1.4 \({}^{\text{c}}\) & 347.2 \(\pm\) 2.8 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}  
* Abbreviations of sample names as in Table 3. **BV—bread volume; SBV—specific bread volume. Mean values marked with the same letters are not statistically significantly different at \(p\) < 0.05.  
\end{table} 
Table 4: Volume of sourdough wheat bread with addition of AX preparations. have been due to the use of preparations with different molar masses. The molar mass of the AX preparations was 192,320-535,630 g/mol (Table 2), and their level of addition to the sourdough bread was 1% and 2%. In contrast, [PERSON] et al. [15] used dextran with a molar mass in the range of 9608-2,800,000 g/mol, and the level of addition to sourdough bread was 0.1%. Table 5 shows the results regarding the hardness of the crumb of the wheat bread without and with AXs on the day of baking and after 1 and 3 days of storage. On the day of baking, the 1% and 2% addition of AX_HYD had the highest effect on reducing (by approximately 33% and 41%, respectively) the hardness of the crumb of the sourdough wheat bread compared to the bread without AX addition. The 2% share of AX_NM and 1% and 2% share of AX_CR also reduced the crumb hardness of the sourdough bread (by approximately 26%, 9% and 12%, respectively) on the day of baking compared to the bread without AXs. The AX_NM preparation at 1% did not significantly (\(p<0.05\)) affect the hardness of the crumb of the sourdough wheat bread on the day of baking compared to the bread without AX addition (Table 5). In another study, a 0.1% share of a different hydrocolloid--dextran with a molar mass in the range of 9608-2,800,000 g/mol--also did not significantly influence the hardness of the bread crumb on the day of baking compared to bread without dextran [15]. The moisture content of the crumb of the breads was determined in the central (Table 6) and peripheral (Table 7) parts of the bread. This examination aimed to assess the effect of arabinoxylan preparations on reducing the moisture loss in the crumb and water migration in the bread. On the day of baking, the preparation of cross-linked arabinoxylans (AX_CR) at both levels had the strongest effect on increasing the crumb moisture in the central part of the sourdough wheat bread compared to the bread without AX addition (Table 6) and this parameter increased by 1.9% and 2.6%, respectively. This was due to the highest molar mass of the AXs of those used in the research and the highest amount of water added to the dough, as indicated by data from other studies [18]. On the day of baking, the addition of the AX_NM preparation at both levels also increased (by 1.5% and 1.9%, respectively) the moisture content of the crumb in the central part of the sourdough wheat bread (Table 6) compared to the bread without AX addition. On the day of baking, AX_HYD at 1% also had a significant (\(p<0.05\)) effect on increasing the crumb moisture in the central part of the sourdough wheat bread compared to the bread without AX addition, but to the least extent.