Defining quality of sugar beet fiber for production of bakery products

Incorporation of sugar beet fibers in bakery products reduces the deficit in the intake of fiber and provides the improvement in the general condition of the body, due to the positive effects of fiber on physiological function and prevention of diseases of modern society (obesity, type 2 diabetes, cardiovascular disease, cancer). Because of the favorable balance of soluble and insoluble fiber and a small content of fat and sugar, extracted sugar beet cossettes are good raw material for the production of dietary fiber. However, to the fibers could be used in bakery must make their chemical modification in order to reduce the intensity of gray, unpleasant taste and odor. By treatment of sugar beet noodles with hydrogen peroxide at pH = 11, to obtain fibers which can be easily incorporated into the matrix of starch and gluten, in which there is minimal distortion of the structure. In this study was investigated the influence of drying temperature (55, 65 and 75°C) on the physico-chemical and microbiological characteristics of the modified fiber for application in bakery products. Total fiber content of samples is about 75%, soluble fiber 16% and insoluble 60%. A modified sugar beet fiber regardless of drying temperature has a highwater holding capacity (WHC) in the range of 1412 to 1736%, which prevents the release of bound water by the fiber and softening of dough during processing. Share of yellow color in samples is higher than the share of green color. The aw values of all sample, regardless of drying temperature, are under the limit value of 0.6, which confirmed the microbiological quality of the tested fibers and makes them suitable for application in bakery products