Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Abstract

Background and objectives: Mushroom powders from white button, shiitake, and porcini mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in dough and bread manufacture for nutritional enhancement.Dough quality, including rheology properties, stickiness, adhesion, extension, and moisture content, was analyzed. Bread quality, including height, specific volume, moisture content, hardness, springiness, gumminess, and bubbles, was determined. Findings: Mushroom powder-substituted dough showed significantly less stability, higher water absorption capacity, less peak energy, and less extensibility than the control dough. The bread with mushroom powder were smaller in specific loaf volume (except for the 5% porcini mushroom), exhibited reduced springiness, and reduced height (except for the 5% porcini mushroom) compared to the control samples. Moreover, the addition of mushroom powder altered the porosity properties of the bread. Conclusions: Mushroom-supplemented bread have a place in the market as a functional, novel bread product, by delivering more dietary fiber, high-quality protein, and other bioactive components to consumers. Further research on the nutritional properties of these final bread products should be carried out in the future. Significance and novelty: White button, shiitake, and porcini mushrooms were incorporated into wheat bread to evaluate their effects on the dough quality and the physical-textural properties of final bread products.

Blending studies using wheat and lentil cotyledon flour—Effects on rheology and bread quality

“…The crumb firmness of both variants of the 40% lentil blend exceeded analyzer limits and therefore is not shown. Increase in firmness is likely associated with lower water absorption and reduced loaf volumes through the dilution of rheologically important proteins which are essential during dough fermentation (Lu, Brennan, Serventi, & Brennan, ). Reduced R max values and a strong correlation between extensograph results, lentil concentration, protein level, as well as LA, SU, and SC‐SRC values (Table ), support this finding.…”

Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

“…Our findings agree with previous researchers [13] who prepared bread enriched with cobia ( Rachycentron canadum ) flour and found that increasing the cobia flour levels in wheat bread decreased the bread volume. In addition, the different nutrient composition had different effects on the gas production during the fermentation process of bread, thus influencing bread volume [6].…”

“…Springiness represents the capacity of samples to spring back after a deformation due to the compression. Researchers evaluating the addition of mushroom powders into bread also showed that a reduction in springiness and cohesiveness was related to mushroom powder inclusion and the weakening of the gluten network in the doughs and breads [6].…”

“…Throughout the world, bread is an important staple food and widely consumed, and are made from grain-based carbohydrates [5]. These cereal products are often low in protein, vitamins, and minerals, and are usually deficient in essential amino acids and fatty acids and, therefore, are not a balanced food [6]. Due to their relatively low cost, availability, acceptability, and widespread consumption, cereal food products are considered to be one the best vehicles for food fortification [7].…”

“…Food rich in polyphenols have the potential to protect against various diseases associated with oxidative damage, such as cancer, and cardiovascular and neurological disease [11]. In recent years, to achieve this, many nutritional ingredients such as carob [12], flaxseed and lupin [5], mushroom powder [6], cobia [13], and Chlorella vulgaris [8] have been incorporated into bread to improve its nutritional composition and product quality. Other products, such as pasta [14] and pizza [15], have been developed with the inclusion of fish powder in their formulation.…”