Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Figure 3

Slices of sourdough-bread made from whole meal buckwheat (left) and millet (right) flour added with differently extracted arabinoxylans. (a) Control. (b) WEAX. (c) NEAX. (d) CEAX. (e) PEAX. (f) WPEAX. (g) CPEAX.

(a)

(b)

(c)

(d)

(e)

(f)

(g)