Effects of micronized sugar beet fiber on the properties of wheat dough and bread

In this study, the effects of addition of sugar beet fiber micronized by high pressure homogenization on rheological and textural properties of dough and quality parameters of bread were investigated. In order to obtain dietary fiber, different extraction applications (water, ethyl alcohol and alkali solution) were performed and high pressure homogenizer operating at 100 MPa pressure was used for micronizing fiber samples. Functional properties of micronized and lyophilized dietary fiber samples were investigated. In the high pressure homogenizer, the most efficient disruption occurred in the samples extracted with water and exposed to the homogenization process 5 times. Swelling, water and oil retention capacities of samples extracted with water and micronized with high pressure homogenizer were found to be superior to those obtained by other applications. Of the water-extracted samples, both non-micronized and micronized sugar beet fiber samples were used in bread production. Sugar beet fiber addition resulted in an increase in Gʹ (elastic modulus) and Gʹʹ (viscous modulus) values of dough samples, resulting in a more elastic and solid-like material. Furthermore, while the hardness values of the doughs increased, there was no significant change in gumminess and adhesiveness values. The addition of sugar beet fiber to bread samples led to a significant decrease in the volume values of the samples. While hardness and chewiness values of bread samples increased, no significant change was determined in parameters such as cohesiveness and springiness. All fiber-added breads were considered acceptable by the panelists in sensory evaluation. At the end of this study, it was determined that sugar beet fiber samples micronized by means of high pressure homogenization enable them to obtain bread with lower hardness and higher springiness values, especially at %4 addition rate.