Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses

Abstract

ABSTRACT:The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads. The following ingredients were used: pea protein isolate, pea fibre and chia seeds. The chosen ingredients exerted positive effects on bread quality. They promoted volume increase and crumb softening. In this respect, the most effective ingredients were pea protein isolate (at 1% supplementation level), pеа fibre (at up to 2% supplementation level) and chia seeds (at 1% supplementation level). The sensory analysis revealed that pea fibre and chia addition at 1 and 2% supplementation level provided bread with higher scores regarding overall acceptance, crumb texture and taste. At 1% supplementation level, there was not found statistically significant difference in sensory attributes of bread supplemented with pea protein isolate in comparison to the control. However, pea protein isolate was found to strongly diminish bread taste at 4% supplementation level due to presence of beany taste.

Natural Alternative Curing Agent in Fermented Sucuk Production: Sugar beet (Beta vulgaris var. saccharifera L.) Molasses

“…It was reported that molasses of sugar beet was used by microorganisms as sugar source for xanthan fermentation and, consequently, that xanthan obtained was used as a thickener in food industry (Moosavi and Karbassi, 2010). It was also reported that molasses of beet sugar was used in the production of various products for human nutrition such as cookie (Filipčev et al, 2012;Filipčev et al, 2014), bread (Filipčev et al, 2010Filipčev, 2011), gluten-free product (Šimurina et al, 2008;Filipčev et al, 2016;Šimurina et al, 2017), ice-cream (Acan et al, 2020), probiotic yoghurt (Ghazal andAtallah, 2016). However, as a result of the literature reviews carried out, it was not met any studies regarding that molasses of beet sugar was used in meat products.…”

Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent

“…In the literature, molasses was added to some food formulations as biscuits and cookies (Šimurina et al , ; Filipčev et al , ; Filipčev et al , ), bread (Filipčev et al , ) and gluten‐free baked foods (Filipčev et al , , ; Šimurina et al , ). Despite the product trials, molasses was used in the literature previously as a honey replacer (Filipčev et al , ), flavour and nutritional value improver (Šimurina et al , ) and a sweetener (Šimurina et al , ). In our knowledge, there is not any study in which sugar beet or cane molasses is dried by spray drying for using as a food ingredient, for example as a bulking agent.…”