Enrichment of Bread with Nutraceutical‐Rich Mushrooms: Impact of Auricularia auricula(Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread

• Autores: Biao Yuan, Liyan Zhao, Wenjian Yang, D. Julian McClements, Qiuhui Hu
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 9, 2017, págs. 2041-2050
• Idioma: inglés
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• Resumen

  • Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical‐rich substances. However, incorporation of mushroom‐based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auriculaflour were measured. Supplementation of wheat doughs with A. auriculaflour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auriculaflour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auriculaflour. SEM observation showed that doughs with up to 5% (w/w) A. auriculaflour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auriculaflour at levels >5% negatively impacted bread volume, height, texture, and appearance. Mushroom is widely known by its valuable bioactive compounds due to their high protein, fiber, vitamin, and phenolic compounds. It would be desirable and beneficial to consume the mushroom‐related food products in daily diet. Thus, the enrichment of bread with mushroom powder would be helpful and attractive to provide people and the food industry with nutraceutical‐rich product.