# The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread
## 3 Results and Discussion
The WBC of wheat flour without and with AX preparations was determined at the same dough consistency, specifically at 500 BU (Brabender Units). The WBC of wheat flour without AX addition (Table 3), was similar to data from other studies, where it ranged from 59% to 60% for wheat flour with an ash content of 0.46-0.63% [13, 34]. The addition of AX_CR with the highest molar mass (574,710 g/mol) at a proportion of 2% led to the highest increase in the addition of water to wheat flour doughs of 9.8%, achieving a consistency of 500 BU. The addition of a 2% preparation of unmodified arabinoxylans (AX_NM) with a molar mass of 446,330 g/mol resulted in an 8.1% increase in water addition to the dough. A similar effect--an increase in water addition of about 6%--was observed by [PERSON] and [PERSON] [53] after using 1.2% unmodified AXs from wheat bran with a molar mass of 620,000 g/mol. The addition of the preparation of partially hydrolyzed arabinoxylans (AX_HYD) in an amount of 1%, with a molar mass of 190,440 g/mol, resulted in the lowest increase in the WBC of wheat flour (by 3.2%), which could be caused by the lower molar mass of AX. The consequence of the increased water absorption of flour and the increased addition of water to the dough for the sourdough wheat bread was a higher dough yield. The addition of the AX_CR preparation, especially at 2%, had the highest effect on increasing the dough yield (Table 3), raising it by as much as 6.3% compared to the dough without AX addition. The addition of AX_NM in amounts of 1% and 2% also increased the dough yield by 2.8% and 5.2%, respectively. There was also an increase of 2.1% in the dough yield when AX_HYD was applied at 1%, but the effect of this preparation was the lowest. A higher dough yield is advantageous to the baking industry from an economic point of view because it allows for more bread to be baked from the same amount of flour [54]. During the bread baking process, there is a loss of weight due to the evaporation of water and other volatile substances, and this parameter is expressed as the baking loss (BL). However, after the bread has cooled, the total baking loss (TBL) is determined, which includes the evaporation of water during cooling [55, 56]. The parameters influencing the baking loss of bread are the type, shape, size and volume of the bread, as well as the method of baking, the technological additives and the type of oven used [55]. The baking loss (BL) and total baking loss (TBL) are presented in Table 3. Baking loss measured immediately  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**AX**} & \multicolumn{2}{c}{**WBC [\%]\({}^{**}\)} & \multicolumn{2}{c}{**DY [g]\({}^{**}\)**} & \multicolumn{2}{c}{**BL \({}^{**}\) [\%]**} & \multicolumn{2}{c}{**TBL = [\%]**} & \\ \cline{2-10} \multicolumn{1}{c}{**Preparation \({}^{*}\)**} & **0\%** & **1\%** & **2\%** & **0\%** & **1\%** & **2\%** & **0\%** & **1\%** & **2\%** & **0\%** & **1\%** & **2\%** \\ \hline \multirow{3}{*}{Control} & \multirow{3}{*}{\(56.2\pm 0.2\)} & \multirow{3}{*}{\(64.3\pm 0.2\)} & \multirow{3}{*}{\(156.2\pm 0.2\)} & \multirow{3}{*}{\(9.8\pm 1.6\)\({}^{*}\)} & \multirow{3}{*}{\(12.4\pm 0.9\)} & \multirow{3}{*}{\(12.4\pm 0.9\)} & \multirow{3}{*}{\(14.6\pm 0.6\)} & \multirow{3}{*}{\(16.1\pm 0.6\)} \\  & & & & & & & & & \\ \cline{1-1} \cline{6-10} \  
after removal from the oven in sourdough wheat bread without AXs accounted for 9.8%. The application of arabinoxylans AX_NM, AX_HYD at 1% and AX_CR at 2% did not significantly (_p_ < 0.05) affect the baking loss of sourdough bread when compared to bread without sourdough. Similar results were reported in the other studies, where the addition of 0.1% dextran with a molar mass of 9608-750,000 g/mol to sourdough wheat bread did not significantly affect the parameter under investigation [15]. The AX_HYD preparation at 2% had the highest effect on increasing the baking loss of the sourdough wheat bread, increasing it by about 4.1% compared to the bread without AX addition.