Carob flour and sugar beet fiber as functional additives in bread

Abstract

The effect of functional additives (carob flour and sugar beet fiber) on empirical rheological dough performance and bread quality was examined. Also the microbiological quality of bread was investigated during 16 days of storage. The study included 5 samples: control (CON), with preservative calcium propionate (CONP), with carob flour (CON-CAR), with sugar beet fiber (CON-SBF) and with a combination of carob flour and sugar beet fibers (CON-SBF-CAR). Samples with functional additives had a higher water holding capacity (2-10%) and extended dough development time due to the presence of dietary fiber. Dough resistance of these samples was significantly increased, especially in CON-CAR, in which the time of final fermentation is remarkably prolonged (20% in comparison to CON). The addition of the functional ingredients (due to hydration properties of dietary fiber) improved texture and sensory characteristics of bread. In sample CON-SBF crumb firmness was significantly reduced (by 70%) while elasticity was increased by 25% compared to CON. Positive effect of addition of sugar beet fiber was proved by improving the elasticity of the crumb and finer crumb structure (sample CON-SBF) in comparison with the addition of carob flour (sample CON-CAR). In bread sample with carob flour there was no microbiological contamination for 16 days of examination, which confirms the fact that carob flour can be used as a natural preservative.

Keywords

• carob flour
• sugar beet fiber
• bread quality
• sensory properties
• microbiological quality