The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety

• Published in: Journal of food science and technology 2022-04, Vol.59 (4), p.1429-1439
• Main Authors: Šoronja-Simović, Dragana, Zahorec, Jana, Šereš, Zita, Griz, Ana, Sterniša, Meta, Smole Možina, Sonja
• Format: Article
• Language: English
• Subjects: Antioxidants; Bread; By products; Byproducts; Carob; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dietary fiber; Dough; Fibers; Flour; Food industry; Food quality; Food safety; Food Science; Fungi; Gluten; Materials selection; Molasses; Mycelia; Nutrition; Original; Original Article; Polyphenols; Preservatives; Rheological properties; Rheology; Shelf life; Spores; Sugar; Sugar beets; Syrups & sweeteners
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-021-05152-y

Obtaining high-quality value-added bread with extended shelf-life by utilizing food industry by-products that would have minimal negative effect on gluten structure while avoiding the usage of synthetic preservatives, was the challenge of this study. For this purpose the influence of the combination of carob pod flour (C, 0–15%), sugar beet fibers (F, 0–10%) and sugar beet molasses (M, 0–6%) on dough rheology and bread quality was investigated. Selected materials were of good microbiological quality, while carob flour and sugar beet fibers were rich in dietary fibers (43.6% and 67.0%, respectively). The presence of high share of dietary fibers (combination of C and F) increased dough resistance to extension up to 2.5 times, while dough extensibility was reduced by 50%. The addition of molasses had less pronounced single effect on dough properties however its impact in combination with fiber-rich materials outweighed the individual effect (an increase of dough resistance at about 55%). Molasses alone and in combination with other ingredients had positive effect on bread quality. Sample M 6 F 5 attained crumb quality score (6.0 of maximum 7.0) higher than in control sample (5.6). High share of C and F reduced loaf volume and crumb quality of bread up to 56% and 50%, respectively and increased hardness 7.5 times. However, carob flour (7.5%) increased polyphenols content and antioxidant capacity 3 and 4 times, respectively. Moreover, carob flour and molasses and their combination showed inhibitory effect on mold mycelia growth and spores formation. Regarding all of the above, C 7.5 M 3 F 5 was chosen as optimal sample.