Development of technology of choux pastry semi-finished product enriched with oyster mushroom powder

Abstract

Bakery products are popular food product among Russian population. Despite of their high sensory characteristics, they are high-calorie products. For their enrichment with useful substances, the powder obtained from cultivated oyster mushrooms (Pleurotus ostreatus) can be used as a non-conventional plant raw material. The paper presents the results of development of choux pastry semi-finished product decorated with craquelin dough, which are both enriched with oyster mushroom powder. The technological process of semi-finished products obtaining is developed, where the mushroom powder is introduced into semi-finished product formulations in the amount of 2.5%, 5.0% and 7.5% by weight of high-grade wheat flour. The optimal quantity of the powder introduced into craquelin dough is 2.5% from flour weight. The control and experimental samples were evaluated by sensory and physico-chemical characteristics, and their nutritional value was calculated. The research results showed that with the increase of oyster mushroom powder in choux pastry semi-finished products their sensory characteristics improve. Dry matter content increases by 0.8…4.8%, and ash content increases by 0.24…0.55%/. The calculation of samples’ nutritional value shows the increase of proteins, vitamins, and mineral substances content. Herewith, the contents of fats and carbohydrates decrease, which also decreases energy value of semi-finished products. Therefore, the optimal amount of oyster mushroom powder for introducing into semi-finished product formulation is 7.5% from flour weight. The developed semi-finished products are recommended for further practical implementation and technology improvement.