Application of decolorization on sugar beet pulp in bread production

Abstract

The aim of this research is the examination of the decolorizing effect of hydrogen peroxide, on sugar beet fibers, which oxidizes the precursors of colored matter and the colored products from enzymatic reactions, by creating uncolored compounds. The advantage of hydrogen peroxide is that its surplus separates into water and hydrogen under the effects of temperature, light, and ions of alkaline and heavy metals and so, non-sucrose compounds do not get into the system. The color change of sugar beet dietary fibers is examined depending on the hydrogen peroxide concentration (in the range from 5 to 20 g H2O2/1,000 cm3), the pH value (in the range from 5 to 11), and the time of reaction (in the range from 1 to 12 h) at a temperature of 30 °C. To obtain the best effects of decolorized dietary fibers in white bread production the quality of the raw material is defined. The parameters for the preparation of the bread are chosen (the amount and particle size of the fibers, the amount of water and the mode of its addition) as are the additives, which results in good-quality white bread with sugar beet fibers.