Investigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread

Bread is one of  the most important foods based on the wheat  that plays a vital role in feeding the people in the world as an excellent source of energy and protein. Therefore, the development of enriched bread is one of the effective ways in providing  some of the necessary nutrients of  the people. this study aimed to examine  the effect of sugar beet pulp and sourdough on physicochemical, textural and organoleptic properties of baguette bread. To do this, the pressed sugar beet pulp in three levels of 2, 6, and 10% and  sourdough in three levels 5, 10 and 15% were added based on the weight of flour in the dough preparation stage,respectively. Color, texture, moisture, water activity, specific volume and sensory evaluation tests were  performed after preparing the samples. The results showed that increasing the amount of sugar beet pulp and sourdough in baguette formulation  made  moisture content, specific volume and overall acceptance  increase  and  a* decreased. Also the effect of sugar beet pulp on b* was less than  sourdough and time and sourdough  had more  effect on flavor than sugar beet pulp and time factors. Therefore, the sample containing 6% sugar beet pulp and 10% dough as the optimal sample improved the quality characteristics of baguette bread.