Volume 19, Issue 132 (2023)
FSCT 2023, 19(132): 161-172 |
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Ahrari A, bolourian S, Goli-Movahhed Q. Investigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread. FSCT 2023; 19 (132) :161-172
URL: http://fsct.modares.ac.ir/article-7-59608-en.html
URL: http://fsct.modares.ac.ir/article-7-59608-en.html
1- Department of Food Science and Technology, ACECR Kashmar Higher Education Institue, Kashmar, Iran
2- Food Science and Technology Research Institute - Mashhad University Jihad ,shadibolourian@yahoo.com
3- Food Science and Technology Research Institute - Mashhad University Jihad
2- Food Science and Technology Research Institute - Mashhad University Jihad ,
3- Food Science and Technology Research Institute - Mashhad University Jihad
Abstract: (818 Views)
Bread is one of the most important foods based on the wheat that plays a vital role in feeding the people in the world as an excellent source of energy and protein. Therefore, the development of enriched bread is one of the effective ways in providing some of the necessary nutrients of the people. this study aimed to examine the effect of sugar beet pulp and sourdough on physicochemical, textural and organoleptic properties of baguette bread. To do this, the pressed sugar beet pulp in three levels of 2, 6, and 10% and sourdough in three levels 5, 10 and 15% were added based on the weight of flour in the dough preparation stage,respectively. Color, texture, moisture, water activity, specific volume and sensory evaluation tests were performed after preparing the samples. The results showed that increasing the amount of sugar beet pulp and sourdough in baguette formulation made moisture content, specific volume and overall acceptance increase and a* decreased. Also the effect of sugar beet pulp on b* was less than sourdough and time and sourdough had more effect on flavor than sugar beet pulp and time factors. Therefore, the sample containing 6% sugar beet pulp and 10% dough as the optimal sample improved the quality characteristics of baguette bread.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/02/14 | Accepted: 2022/12/18 | Published: 2023/03/1
Received: 2022/02/14 | Accepted: 2022/12/18 | Published: 2023/03/1
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