Utilization of sugar beet fiber in the production of "high fiber bread"

In this study, the utilization of sugar beet fiber (SBF) in bread was inves tigated in terms of bread volume, Hunter color measurements and Instron tex ture values. Although breads supplemented with laboratory-prepared coarse a nd medium size SBF gave better bread volumes, the Hunter L lightness values and the Instron firmness values did not seem to be affected by the particl e size of the SBF. Addition of corn grits resulted in considerable increase s in Hunter yellowness values, which resulted in an improvement in the crum b color of SBF-supplemented bread. Baking studies with a composite SBF prep aration indicated that the production of SBP-supplemented breads generally does not require vital wheat gluten addition up to 10% SBF level. Addition of an improver and vital wheat gluten resulted in softer bread crumb textur e.