Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Effects of Sugar Beet Pulp on the Quality of Barbari Bread

Document Type : Research Article

Authors

Mahsa Majzoobi 1
Gholam Reza Mesbahi 1
Farnaz Sariri 2
Asgar Farahnaki 1
Jalal Jamalian 2

1 Shiraz University

2 -

https://doi.org/10.22067/ifstrj.v6i1.4025
Abstract
The main aim of this study was to improve the bread quality and to postpone its staling. Therefore, sugar beet pulp powder was added to Barbari bread dough formulation at five levels of 1, 3, 5 and 10% (w/w, flour basis). Then the properties of dough and the resulting bread were studied. The results showed that with increasing the sugar beet pulp powder, the water absorption of the dough and the fiber content of the bread increased while, bread density and hardness decreased. The electro-micrographs of the bread crumb containing sugar beet pulp powder indicated the improved texture which can delay bread staling. Sensory evaluation of the samples revealed that the bread made with up to 5% sugar beet pulp powder had the highest general acceptability. However, higher levels of sugar beet pulp powder had diverse effects on bread color which would reduce general acceptability of the samples. It was concluded that sugar beet pulp powder can improve the quality of bread and delay its staling.

Keywords: Sugar beet pulp, Dietary fiber, Bread staling, Bread texture
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