Effects of sugar beet molasses and sugar beet fibre on dough rheological properties and bread quality

Sugar beet molasses (SBM) is a dark syrup formed by the separation of raw sugar after the final crystallization stage during the processing of sugar beets. Sugar beet fiber is obtained from the remaining sugar beet pulp after the free sugar has been removed from the sugar beet. Fibrex (F) is an important fiber source that is commercially produced and contains approximately 67% dietary fiber. In this research, the effect of using SBM (3% and 6%, w/w) together with different levels of F (2%, 4% and 6 w/w, flour basis) on the absographic and resistographic properties of dough, bread making qualities, color, texture and sensory properties of bread were studied. As the SBM addition increased, the % water absorption value decreased and the stability value increased; as the F addition increased, the % water absorption value and the stability value increased. In the flour containing 0% SBM, as the addition of F increased, a statistically significant decrease was found in bread volume (BV), bread density (BD) and specific volume (SV); in flour containing 3% SPM, a statistically significant decrease was found in BV and SV; in flour containing 6% SPM, a statistically significant decrease was found in dough weight and BV values of the breads (p<0.05). When SBM was added, a decreasing trend was found in the brightness value (L*) measured in the bread crust; however, F, which increased with SBM, showed an increase in this value. As the amount of F added to flours containing 0% SBM increased, the a* values of the crumb increased and a similar change was found in b* values. When the amount of F added to flours containing 3% SBM increased, statistically significant differences were found in the L* and a* values of the crumb; and when the amount of F added to flours containing 6% SBM increased, a* and b* values were found significantly affected. As the amount of F added to flours containing 0% SBM increased, significant changes were detected in elasticity and gumminess, in cohesiveness and chewiness in 3% SBM, and in cohesiveness, elasticity and gumminess in 6% SBM addition levels. When the texture profile analysis results were evaluated together (especially in terms of hardness values), the closest bread properties to the control bread were detected in breads with 3% SBM and 4% F and 6% F additions. The decrease observed in all sensory properties of breads as the amount of F added to flours containing SPM increased was not statistically significant. When the results obtained in the study are evaluated together, it was concluded that SBM (3%) and F (2% and 4%) could be.