Utilization of sugar beet fiber in the production of “high fiber bread”

In this study, the utilization of sugar beet fiber (SBF) in bread was investigated in terms of bread volume, Hunter color measurements and Instron texture values. Although breads supplemented with laboratory-prepared coarse and medium size SBF gave better bread volumes, the Hunter L ligthness values and the Instron firmness values did not seem to be affected by the particle size of the SBF. Addition of corn grits resulted in considerable increases in Hunter yellowness values, which resulted in an improvement in the crumb color of SBF-supplemented bread. Baking studies with a composite SBF preparation indicated that the production of SBF-supplemented breads generally does not require vital wheat gluten addition up to 10% SBF level. Addition of an improver and vital wheat gluten resulted in softer bread crumb texture.