Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri

Abstract

The aim of this study is to determine the effect of sugar beet fiber, micronized by high pressure homogenization, addition on the rheological and textural properties of wheat dough and the quality parameters of bread. The micronized and unmicronized sugar beet fibers were used in the bread formulation and they were incorporated into flour at levels of 2, 4, 6, 8, and 10%. The addition of sugar beet fiber increased the storage modulus (G′) and loss modulus (G″) values and led to more solid-like and elastic bread dough. Also, the hardness values of bread dough increased while the gumminess and adhesiveness values didn’t change significantly. The addition of sugar beet fiber significantly decreased the volume of bread samples (P ˂0.05). The effect of fiber addition on the textural properties of bread was determined and it was observed that the hardness and chewiness of bread samples increased while the cohesiveness and springiness parameters didn’t change. Sugar beet fiber addition significantly decreased the lightness (L) values and increased the redness (a) values of the crumbs. According to the results of sensory analysis, all bread samples that contain sugar beet fiber were evaluated as acceptable by the panelists. The bread samples that contain unmicronized sugar beet fiber at a 4% level and micronized sugar beet fiber at a 2% level got similar scores to the control bread. Micronization by high pressure homogenization has developed functional properties of sugar beet fiber and it is understood that it could be used in various foods.