Khattab, A., El-khamissi, H., Allam, S., Yousef, K. (2021). Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread. Journal of Agricultural Chemistry and Biotechnology, 12(6), 113-116. doi: 10.21608/jacb.2021.186632
A. E. Khattab; H. A. Z. El-khamissi; S. M. Allam; K. Y. M. Yousef. "Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread". Journal of Agricultural Chemistry and Biotechnology, 12, 6, 2021, 113-116. doi: 10.21608/jacb.2021.186632
Khattab, A., El-khamissi, H., Allam, S., Yousef, K. (2021). 'Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread', Journal of Agricultural Chemistry and Biotechnology, 12(6), pp. 113-116. doi: 10.21608/jacb.2021.186632
Khattab, A., El-khamissi, H., Allam, S., Yousef, K. Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread. Journal of Agricultural Chemistry and Biotechnology, 2021; 12(6): 113-116. doi: 10.21608/jacb.2021.186632
Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread
The effect of partial replacement of wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) of sugar beet pulp (SBP) on rheological properties of the dough and quality characteristics of the flat bread produced were investigated. The results showed that SBP contained 7.61% moisture, 6.04% ash, 10.50 Crude protein, 17.55% Crude fiber, 0.53% fat, and 57.77% total carbohydrates. The rheological properties (Farinograph and Extensograph) of the dough were tested. The addition of SBP to wheat flour increased water absorption, mixing time, development time, dough weakening, and decreased dough stability. The addition of SBP also caused an increase in dough resistance to extensibility, proportional number, and a decrease in dough extensibility. On the other hand, the results indicated that values A.W.R.C. decreased as storage periods were increased, but the addition of SBP led to increase in the bread's freshness and reduce the decreasing rate during storage periods. Also, the blend of SBP with wheat flour in the bread decreased the acceptance of its sensory properties by the human members. it can be concluded that it is possible to produce acceptable flat bread fortified with up to 6% of SBP. Finally, the addition of SBP to wheat flour improved rheological properties of dough and improved flat bread quality.
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