Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties
The role of arabinoxylans (AXs) in bread-making has gained interest due to their positive contribution to bread quality.Therefore, the effect of differently extracted (water, alkaline, or enzymatic) rye AXs on gluten-free (GF) buckwheat and millet batter rheology and bread properties was evaluated.The results showed that the addition of AXs influen