Development of Oyster Mushroom Powder and Its Effects on Physicochemical and Rheological Properties of Bakery Products

Abstract

Wheat flour is staple diet and is mainly consumed in the form of chapatti and bread in Pakistan. Wheat is deficient in lysine which is the first limiting amino acid in wheat. Proteins are indispensable constituents of human diet and are considered crucial for the growth, maintenance and repair of the body tissues. They are one of the essential building blocks of all life. The objective of this study was to prepare the composite flour by blending straight grade flour with oyster mushroom powder (OMP) in different proportions for the baking of bread. The flour was also evaluated for rheological properties. The supplemented bread was subjected to sensory evaluation and physical analysis by Farinograph measurements of the following characteristics affected by mushroom powder: water absorption, dough development time, softening of dough, dough stability and mixing tolerance index. Results showed that OMP increased water absorption capacity of dough with highest absorption recorded in T5 (66.4%) and minimum in T0 (56.4%). Dough development time increased with the increasing amount of OMP. It was minimum in T0 (1.5 min) and maximum in T5 (4.6 min). The capacity of dough to get soft also increased with increasing treatment level. Dough stability also decreased with increasing level of OMP. Mixing tolerance index was also significantly affected by OMP. Results of amylograph indicated that peak viscosity increased from 1595 to 1700 BU from T1 (3% mushroom powder) to T5 (15% mushroom powder) with the increase of OMP.

The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

“…Sensory assessment is a vital measure for quality assessment in a newly developed food product to attract consumers and to meet their requirements [43]. The choice of a food product depends on various aspects like character, mood, and experience and characteristics such as sensory properties, health and nutrition, and price and value [44].…”

Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread

“…The increase in the peak viscosity and gelatinization temperature could be attributed to the added lactose sugar from buttermilk. Similarly, it has been reported that addition of mushroom powder to wheat flour substantially increased peak viscosity from 820 to 1700 BU [ 29 ]. Furthermore, increases in peak viscosity and gelatinization temperature were observed in composite flours of wheat, cereals, legumes, or sago flours [ 30 – 33 ].…”

“…Sensory assessment is a vital measure for quality assessment in a newly developed food product to attract consumers and to meet their requirements [ 29 ]. The choice of a food product depends on various factors such as character, mood and experience, and attitudes like sensory properties, health and nutrition, and price and value [ 8 ].…”

“…These findings suggested that incorporation of buttermilk in pita bread at a concentration of 30% enhanced the sensory properties of pita bread. Similarly, inclusion of various types of legumes, nuts, and mushroom flour and protein isolates in bread was reported to affect the sensory quality of the products as the supplementation rate elevated [ 6 , 9 , 12 , 29 , 32 , 38 ]. In addition, supplementation of wheat flour with various concentrations of whey protein isolate and buttermilk powder concurrently affected the sensory attributes of the bread [ 18 , 19 ].…”

Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

“…Furthermore, Majeed et al. (2017) reported that the hardness of bread prepared using composite flour, which is a mixture of grade flour and oyster mushroom powder (OMP), increased with increasing amount of OMP. Intriguingly, Saiful and Wan (2017) established that mushroom powder was able to absorb water, resulting in “gelling” of the ingredients and firmer texture.…”