Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder

Abstract

Bread was prepared with different concentrations of Pleurotus eryngii powder (2.5~10.0%), and the fermentation characteristics were investigated. While pH of dough increased, fermentation power of dough expansion by fermentation decreased with the increase of Pleurotus eryngii powder added. Although bread weight decreased, there were no significant differences in dough weight, dough yield and baking loss as Pleurotus eryngii powder content increased. In case of volume and specific volume, they were significantly decreased as Pleurotus eryngii powder content increased. Size of bread decreased gradually and aircell uniformity became bigger and random as Pleurotus eryngii powder content increased. As the results of color values, L and b values of crust decreased; however, there was no significant difference in a value. L value of crumb decreased although a and b values increased by adding the Pleurotus eryngii powder content. In the textual characteristics, hardness, gumminess and brittleness of bread significantly increased as Pleurotus eryngii powder content increased. Cohesiveness and springiness of bread decreased as Pleurotus eryngii powder content increased. In case of free amino acid, Glu content was the largest in most samples and most amino acid contents increased by adding the Pleurotus eryngii powder content except for Asp. In descriptive test, scores of color, flavor, hardness and palatability increased, however aircell uniformity, springiness and moistness decreased as Pleurotus eryngii powder content increased. As the results of preference test, color was the best preferred in control~5.0% groups without significant difference. The preference of flavor and texture was in the order of 2.5% group> 5.0% group> 7.5% group> control> 10.0% group as 2.5% group was the most preferred.

Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

“…The addition of pistachio powder determined a little increase in the firmness of breads. However, with the exception of the breads fortified with the legume hulls or insoluble cotyledon fibers from peas, lentils, and chickpeas that do not determine an increase of firmness [30], our results are mostly in agreement with those of other authors showing that the fortification with different powders such as mushroom [38], coriander leaf [39], and fennel seed [40] determined an increase of this parameter in final breads. Some differences were registered among the breads for the crumb and crust color of the breads.…”

Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form

“…Lee et al . () reported lower values of pH after fermentation for all trials ranging from 5.22 in dough without mushroom addition to 5.58 in dough supplemented with 10% PEP.…”

“…The baking loss reported by Lee et al . () was opposite for tests carried out in Korea with the same mushroom powder. However, also Lee et al .…”

“…The highest values were reached by the breads obtained with 100% wheat flour and the height diminished with PEP percentage addition. Other authors (Hong et al ., ; Lee et al ., ; Okafor et al ., ) reported a decreasing volume trend after addition of mushroom powder to produce breads. Contrarily to volume increase, weight loss showed an increasing trend directly proportional to PEP supplementation, even though no statistical differences were found for this parameter.…”

“…Thus, with the aim of increasing the nutritional value of bakery products, especially breads, several studies have been carried out using mushroom powders for the partial replacement of wheat flour. To this purpose, mainly Pleurotus species have been investigated such as P. plumoniarus (Okafor et al ., ), P. eryngii (Jeong & Shim, ; Lee et al ., ) and P. ostreatus (Hong et al ., . Oyster mushrooms can be easily cultivated on several residues, including those from food industries (Obodai et al ., ).…”