DOUGH RHEOLOGICAL PROPERTIES:Effects of Sugar Beet Fiber and Guar Gum

摘要

Sugar beet fiber (SBF) has been used in food technology as a source of dietary fiber (DF). The incorporation of SBF into cookie, bread, spaghetti, extrusion product, Frankfurter, Turkish-type salami, tarhana has been studied because of its excellent functional and physiological properties. In food industry, guar gum (GG) is also used as a novel food additive in various food products for food stabilisation and as DF source. However, there is limited information available in literature on the rheological behaviours of SBF and GG in wheat flour-dough systems. So, the present preliminary study was planned to study the effects of incorporation of SBF and GG on rheological properties of wheat flour.