Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling

Abstract

This study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increasing trend. The wheat bread containing DIP showed significantly higher (P < 0.05) content of protein and dietary fibre compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly (P < 0.05) increased. The moisture and texture of bread during storage improved significantly (P < 0.05), and the enthalpy of bread decreased significantly (P < 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking product with improved nutritional, antioxidant properties and bread staling.

Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour

“…The hardness value increased almost two times for 4 days of storage for all samples. Liu et al (2022) observed the same trend when bread was fortified with Dictyophora indusiata powder and suggested that it may be explained by the contraction and densification of the gluten network structure caused by a decrease in moisture content. In addition, Tae et al (2015) report that adding burdock flour to bread significantly increased its crumb hardness.…”

“…However, as storage time increased, the 9% BRF substituted samples underwent more substantial changes in hardness, springiness, chewiness, and cohesiveness than bread samples with lower BRF levels and the control with no added BRF. In addition, dietary fiber appeared to have a better ability to absorb and store water, preventing+ moisture from moving from the crumb to the bread crust, as evidenced by the textural parameters over a storage period of 5 days by adding D. indusiata powder (Liu et al, 2022).…”

“…However, it is possible to add other ingredients that may improve the quality, reduce costs, or add value to the product (Bredariol & Vanin, 2021). Studies have shown that adding additional types of dietary fiber to baked goods, such as whole grain wheat, oat flour, potato and coffee bean fiber, increases the ability to absorb water, alters bread hardness due to starch retrograde, and improves bread quality (Littardi et al, 2020; Liu et al, 2022).…”

The effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust

“…Standard curves of starch hydrolysis rate and time were plotted to simulate this equation (Liu et al ., 2022b). The area under the curve (AUC) indicates the effect of pizza digestion on blood glucose.…”