Physico-chemical characteristics of filler additives from sugarbeet for application in the production of bread and cookies

Abstract

The aim of this study was to obtain additives with proper characteristics for bread and cookies production by applying treatments with peroxide and sulfite ions to sugarbeet fiber. Different concentrations of peroxide ions, from 0.15 to 0.60 mol/L, were applied at three different pH values (5.7, 8.5, 11.0). Reaction intervals were also varied, from 0.15 min to 12 h, as well as the temperature (30 °C, 45 °C and 60 °C). Treatment with sulfite ions were tested under the same conditions, but only a concentration of 0.30 mol/L was applied. After the alkaline treatment with peroxide ions, sugarbeet fiber has better characteristics for application in bread or cookies, because it becomes softer and more flexible, thus degradation of the gluten-starch matrix is not expected, nor the negative effect on the product softness. The fiber obtained after treatment with peroxide ions (0.30 mol/L) for 15 min at pH =11.0 could be recommended for bread production, because of appropriate reflectance and higher (double) water-holding capacity, which guarantees technological and economical benefits, such as increased volume and better yield of product, as well as prolonged freshness. The fiber obtained after treatment with peroxide ions (0.30 mol/L) at pH = 8.5 which is longer than 15 min is recommended for the use as an additive in the production of cookies. This fiber has all the advantages of the fiber obtained at pH = 11.0, except water-holding capacity, which is not changed in comparison with untreated fiber, so that the water content of the cookies is not increased.