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The effect of functional additives (carob flour and sugar beet fiber) on   empirical rheological dough performance and bread quality was examined. Also   the microbiological quality of bread was investigated during 16 days of   storage. The study included 5 samples: control (CON), with preservative   calcium propionate (CONP), with carob flour (CON-CAR), with sugar beet fiber   (CON-SBF) and with a combination of carob flour and sugar beet fibers   (CON-SBF-CAR). Samples with functional additives had a higher water holding   capacity (2-10%) and extended dough development time due to the presence of   dietary fiber. Dough resistance of these samples was significantly increased,   especially in CON-CAR, in which the time of final fermentation is remarkably   prolonged (20% in comparison to CON). The addition of the functional   ingredients (due to hydration properties of dietary fiber) improved texture   and sensory characteristics of bread. In sample CON-SBF crumb firmness was   significantly reduced (by 70%) while elasticity was increased by 25% compared   to CON. Positive effect of addition of sugar beet fiber was proved by   improving the elasticity of the crumb and finer crumb structure (sample   CON-SBF) in comparison with the addition of carob flour (sample CON-CAR). In   bread sample with carob flour there was no microbiological contamination for   16 days of examination, which confirms the fact that carob flour can be used   as a natural preservative

Carob flour and sugar beet fiber as functional additives in bread