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Abstract
The aims of this thesis is :
1. Draw a comparative biochemical study between sugar beet pulp (as selected by product) and wheat bran as a source of fiber.
2. To determine the chemical composition and type of fibers of the sugar beet pulp (as by-product) as well as wheat bran.
3. To study the effect of fortification with different percentages of sugar beet pulp and wheat bran on bakery products quality (pan bread and muffin).
4. To study the rheological properties of the sugar beet pulp on wheat gluten.
5. to determine nutritive value of the fortified bakery product with the percentage which maintained better acceptability.
The study follwed the comparative approach.
The study reached serveral conclusion, including :
1. The SBP contanined higher values of moisture (10%), carbohydrates (58.95%), and fiber (16.55%) as compared with wheat bran.
2. the study found that weight of the fortified muffin (SBP and WB) as a percentage relative to control was higher than that of the control as the xubstitution level increased up to 10%.
3. The degree of softness values of fresh baked bread with different levels SBPF were higher than that of the control and the differences were significant at (P<0.05).