# The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread
###### Abstract  
Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the influence of arabinoxylans of different molar masses on the properties of sourdough wheat bread. The breads were baked using the sourdough method with wheat flour without and with 1% or 2% rye AX with different molar masses, which were unmodified, partially enzymatically hydrolyzed and cross-linked. The addition of all the AX preparations significantly increased the water absorption of the wheat flour. In particular, the addition of the preparation of cross-linked arabinoxylans at an amount of 2% caused the highest increase (by 9.8%) in the addition of water to the wheat flour dough. It was shown that a 2% addition of partially hydrolyzed AXs, with a low molar mass (190,440 g/mol), had the highest influence on increasing (by 23.7%) the volume of the bread and decreasing (by 41%) the crumb hardness of the sourdough bread, determined on the day of baking. The addition of the cross-linked AXs at an amount of 2% had the strongest influence on increasing the moisture content of the crumbs on the day of baking, both in the central (by 2.6%) and peripheral (by 5.1%) parts of the bread compared to the bread without the addition of AXs. The breads with all the AX preparations after the first and third days of storage had a higher crumb moisture content compared to the bread without the AXs. arabinoxylan; sourdough; wheat bread; molar mass Article The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread  
2024 14 26  
in the dough [15]. It has also been shown that the amount of oat and rye fiber in sourdough wheat bread does not significantly affect its volume compared to sourdough wheat bread without the addition of fiber [16]. In addition, it has shown that the volume of sourdough wheat bread with water-insoluble arabinoxylans [11] as well as enrichment with oat fiber was higher compared to whole wheat bread [17]. In other studies, the effect of the addition of sourdough on the hardness of wheat bread crumb is ambiguous. It has been shown that the crumb hardness of sourdough wheat bread was either lower [12; 18] or higher [13; 14; 19] compared to bread baked without sourdough. In the research conducted so far with dextran, there has not been a clear effect of hydrocolloid on the hardness of the crumb of sourdough wheat bread [15]. Other studies have shown that the increase in crumb hardness of sourdough wheat bread containing 0.1% dextran of different molar masses was lower compared to breads without added dextran [15]. The authors suggested that dextran delays the staling process of sourdough wheat bread due to its inhibitory effect on amylopectin retrogradation [15]. Studies have shown that the addition of sourdough either has no affect [14; 18; 20] or results in an increase in the moisture content of the crumb of sourdough wheat bread compared to bread baked using a method without sourdough [12; 13; 18]. The increased crumb moisture of sourdough bread has been explained by the higher addition of water to the dough for sourdough bread [18]. During sourdough fermentation, metabolites such as exopolysaccharides are produced that increase water retention in bread dough, which can result in a higher moisture content in the crumb of sourdough bread [12]. In the research published to date, information on the effect of hydrocolloids on the moisture content of sourdough wheat bread is scarce. It has been shown that 0.1% dextran, with a molar mass in the range of 9608-2,800,000 g/mol, does not significantly affect the crumb moisture content of sourdough wheat bread compared to bread without dextran [15]. Sourdough wheat breads exhibit less crumb moisture loss compared to bread without sourdough [13; 14].