Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties
Table 2
Formulation of gluten-free sourdough and sourdough-bread added with arabinoxylans and POx.
Ingredients
Buckwheat
Millet
Amount (g)
% of total flour weight
Amount (g)
% of total flour weight
Commercial sourdough formulation
Flour
100
30
Water
100
100
30
100
Starter culture
10
10
3
10
Model GF bread batter
Flour
121
195
Sourdough (flour : water = 1 : 1)
162
82
38
18
Salt
4
1.9
4
1.9
Sugar
4
1.9
4
1.9
Yeast
4
1.9
4
1.9
Water
121
100
170
80
Additional ingredients
Buckwheat
Millet
POx (nkat/g flour)
1 nkat/g flour
—
Arabinoxylan1
% of total flour weight
Additional water2 (g)
% of total flour weight
Additional water2 (g)
Two-step extractions
WEAX
3
13.58
1
4.81
NEAX
3
39.54
1
13.99
CEAX
3
9.94
1
3.52
PEAX
3
71.74
1
24.93
Successive extractions
WPEAX
3
40.14
1
14.21
CPEAX
3
97.42
1
34.48
1WEAX: water-extracted AX; NEAX: Na2CO3-extracted AX; CEAX: Ca(OH)2-extracted AX; PEAX: Pentopan Mono BG-extracted AX using the rye bran residue after Ca(OH)2 extraction; WPEAX: water and Pentopan Mono BG-extracted AX; CPEAX: Ca(OH)2 and Pentopan Mono BG-extracted AX. The amount added was calculated according to the purity of each AX. 2Water adjustment of the formulations containing AXs, calculated according to the WHC of each AX.
