Sugar beet fiber for baked food. [Master thesis]
2005
Filipovic, J.
In this experimental work, fibers from sugar beet pulp were treated by sulphur or ascorbic acid or by hydrogen peroxide in the range of pH value from 1 to 11. Total fiber content in all fiber preparations was round 75%, but fiber composition differed related to applyed procedure, i.e. pH, hydrogen peroxide concentration (5, 10 and 20 g/l) and the duration of the treatment (1, 6 and 12 h). Fiber preparations were characterized by their water binding capacity, fiber solubility and decolorization. Drying procedure of decolorized fibers was also tested at different drying temperatures. Regardless drying temperatures, decolorized fibers exibited dark shade. By substituting 5 to 15% of flour by fibers in the dough formula, rheology and baking characteristics were used for evaluating fiber incorporating effect. Mashed fibers decolorized by hydrogen peroxide at pH=11 were applyed in toast bread formula in the laboratory and industrial scale. According to crumb color, its sensory characteristics and shelf-life toast enriched with decolorized fibers did not differ from toast without fiber.
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