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

Table 4

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

Type of arabinoxylan	Specific volume (cm^3/g)	Firmness (N)	REL (%)	ΔE crust	Pore diameter (mm)	Porosity (%)
Control	1.88 ± 0.02^b,c,d	12.30 ± 0.89^d	41.58 ± 1.83^a	—	7.48 ± 0.50^b	39.74 ± 1.19^a,b
Two-step extractions
WEAX	2.35 ± 0.06^e	6.94 ± 1.07^a	44.94 ± 3.38^b	12.50 ± 0.99^b	7.23 ± 0.60^b	41.40 ± 2.41^b
NEAX	1.95 ± 0.13^c,d	14.40 ± 1.06^e	45.87 ± 2.02^b,c	15.22 ± 0.50^c	4.17 ± 0.72^a	39.16 ± 1.79^a,b
CEAX	1.86 ± 0.07^b,c	8.53 ± 1.06^b	44.22 ± 1.86^b	6.30 ± 1.98^a	4.69 ± 0.46^a	39.57 ± 0.82^a,b
PEAX	1.79 ± 0.06^a,b	10.50 ± 1.29^c	50.17 ± 2.84^d	12.46 ± 0.80^b	4.69 ± 0.73^a	38.10 ± 2.20^a
Successive extractions
WPEAX	1.74 ± 0.11^a	11.40 ± 1.04^c,d	45.08 ± 0.85^b,c	13.29 ± 0.42^b,c	4.80 ± 0.61^a	39.53 ± 2.74^a,b
CPEAX	1.99 ± 0.05^d	16.20 ± 0.79^f	47.61 ± 1.17^c	17.59 ± 0.42^d	4.95 ± 0.63^a	38.66 ± 1.19^a,b

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 ().