## 3 Results
The gradient of the value increase for the individual fractions was generally similar to that of the I-NSP and S-NSP fractions. For I-AX and T-AX, the values increased significantly with the amount of ash (0.85 at \(p<0.05\)), except for flours from the R1F1 and DDII streams. We also found that the S-AX distribution was more even and less related to ash content (0.45 at \(p<0.05\)) and extraction level. Similar observations were reported by [PERSON] et al. [36] where the values of the NSP fraction increased with the increase of ash. A clear gradient was observed for T-AX while a fuzzy one was noted for S-AX. Moreover, we discovered that S-AX can increase only when the flour is enriched with a greater amount of very fine bran fraction, which is observed in this study for flour streams C7 II, C7I, and R5. As reported by [PERSON] et al. [65] intensive grinding of the bran layer leading to obtaining finely divided fragments of these fractions may contribute to increasing the content of soluble fiber, also by breaking glycosidic bonds in cellulose and insoluble hemicellulose, especially in S-AX. As presented in previous studies, the content of T-AX, I-AX, and I-NSP, as confirmed by the PCA analysis (Figure 3), was strongly positively correlated with the flour stream ash content and water absorption. We observed that the high content of these components effectively prevented the formation of a gluten network and the appropriate consistency of the dough in rheological analyses. As in the studies of [PERSON] et al. [6], we noted an increasing amount of S-AX, I-AX, and T-AX, along with the progressing flour extraction. At the same time, we saw that the increase in the content of S-AX in individual passages was different than the results of ash content, I-AX, and T-AX. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Flour Stream** & **T-NSP (\%)** & **S-NSP (\%)** & **I-NSP (\%)** & **T-AX (\%)** & **I-AX (\%)** & **S-AX (\%)** \\ \hline VII & 3.82 \(\pm\) 0.02 \({}^{\text{\text{\text{\  
We therefore conclude that the testing of flour mill streams coming from various passages using rapid rheological analyses, such as the Mixolab(r) analysis, compared to time-consuming chemical analyzes of the isolation of polysaccharides fractions, allows (to some extent) the possibility of indicating the content of these fractions in flours. [PERSON] et al. [26] demonstrated, for example, the effects of water-soluble and water-insoluble wheat pentosans and water-soluble rye pentosans on certain baking characteristics of wheat flour. In their work, all three pentosan preparations markedly increased the farinograph water absorption, while the addition of water-soluble pentosans (at 2%, _w/w_) increased the specific loaf volume. However, insoluble fractions did not significantly affect this parameter. According to [PERSON] et al. [26], at a constant dough consistency, pentosans-supplemented breads had higher moisture contents and water activity values. Moreover, in their study, higher retrogradation rates of the amylopectin, as measured by DSC, were shown for breads supplemented with pentosans, presumably due to their higher moisture content. The conclusion was that water-soluble pentosans retarded the aggregation process between amylose molecules, as evidenced by the amount and type of water-extractable carbohydrates from bread crumbs. Figure 3 presents the results of the PCA analysis of selected flour streams. Here, certain physiochemical and rheological properties, as well as polysaccharides and arabinoxylans were taken into account. The PCA analysis shows that the first two main components PC1 and PC2 describe the variability of the system to a level of 70.47%, however, the parameters that are contained between the two red circles in Figure 3 have the greatest impact on the variability of the system. In our study, PCA showed that A, M-WA, WaSRC, SuSRC, ScSRC, I-AX, T-AX, I-NSP, and T-NSP are strongly and positively correlated with each other. Hence, the  
Figure 3: PCA analysis of selected properties of wheat flour streams.