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

Table 3

Influence of differently extracted rye arabinoxylan on the technological properties of buckwheat sourdough-breads¹.

Type of arabinoxylan	Specific volume (cm^3/g)	Firmness (N)	REL (%)	ΔE crust	Pore diameter (mm)	Porosity (%)
Control	1.73 ± 0.05^b	10.88 ± 0.37^e	64.02 ± 0.62^d	—	2.79 ± 0.32^a	37.4 ± 1.86^b,c
Two-step extractions
WEAX	2.04 ± 0.16^d	5.38 ± 0.20^b,c	64.53 ± 0.90^d	7.50 ± 0.57^a,b	3.47 ± 0.36^b	39.65 ± 2.34^c,d
NEAX	1.86 ± 0.01^b,c	8.79 ± 0.76^d	63.17 ± 0.39^b,c,d	9.40 ± 0.42^c	2.26 ± 0.20^a	35.18 ± 0.90^b
CEAX	1.93 ± 0.08^c,d	4.69 ± 0.23^a	62.20 ± 0.96^b,c	9.10 ± 0.71^c	3.68 ± 0.33^b	42.35 ± 2.22^d,e
PEAX	1.53 ± 0.06^a	12.27 ± 1.34^f	63.60 ± 0.18^c,d	6.60 ± 0.70^a	2.25 ± 0.17^a	30.13 ± 3.04^a
Successive extractions
WPEAX	2.39 ± 0.12^e	5.51 ± 0.50^a,b	61.85 ± 1.61^b	9.60 ± 0.35^c	4.90 ± 0.26^d	39.73 ± 3.46^e
CPEAX	1.83 ± 0.06^b,c	6.04 ± 0.46^b,c	56.98 ± 3.98^a	8.50 ± 0.50^b,c	4.37 ± 0.46^c	42.50 ± 2.40^c,d,e

IDF: insoluble dietary fiber; WEAX: 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. ¹Mean value ± standard deviation. Values associated with different lowercase letters denote significant differences ().