Optimization of the formula of bread enriched with sugar beet fibres

Abstract

Research on the effects of additives produced from sugar beet is aimed at satisfying the daily intake of dietary fibre in the range of 25-35 g. Bakery products are usually consumed several times a day and this offers the possibility of incorporating dietary fibres from sugar beet. The addition of this additive to white flour can eliminate the negative effect of phytic acid, present in whole-grain cereal products, which inhibits the mineral intake. In the aim to decrease and eliminate adverse effects of sugar beet fibres on dough rheology and bread quality, optimal quantities of shortening and milk powder to the recipes were tested in order to counter addition of balance such effects. The influence of shortening and milk powder on characteristics of dough enriched with fibres (proving time and dough level) and parameters of bread quality (volume and crumb quality) was traced in two groups of samples: first without and second with 5% of added gluten. Applying regression analysis on measured parameters a mathematical model was defined. Based on presented data and regression analysis concerning samples with and without gluten, it can be stated that fibres enriched bread of the best quality can be made with gluten, shortening and milk powder at the level of 5%, 5% and 2%, respectively.