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

Abstract

Pleurotus eryngii (DC.) Qu el. powder was used in bread production. Three dough trials (0, 5 and 10% of mushroom) were obtained with commercial baker's yeast. P. eryngii powder was first tested against several yeast species; 10% P. eryngii trial was characterised by the highest pH and total titratable acidity. P. eryngii did not influence negatively the fermentation process, since all trials reached yeast levels of 10 8 CFU g À1 . Mushroom powder decreased bread height and softness, increased crust redness and crumb void fraction and cell density and, although the breads were scored diverse, the overall assessment was comparable. The final breads provided higher concentrations of thiamin, riboflavin and pantothenic acid than control breads and, mostly importantly, supplied biotin, cobalamin and cholecalciferol generally absent in wheat bread. P. eryngii can be cultivated on food residues. Thus, its inclusion in functional bread production represents an optimal strategy for the valorisation of food processing by-products. Keywords B group vitamins, biological fermentation, edible and medicinal mushroom powder, food by-products, functional bread, yeasts. Functional breads produced with Pleurotus eryngii R. Gaglio et al. Functional breads produced with Pleurotus eryngii R. Gaglio et al.

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

“…According to Olawuyi and Lee (), the replacement of rice flour by shiitake mushroom powder (5%–10%) in muffins resulted in better consumer acceptability values compared to rice muffin, but samples were also sensory evaluated by Asian people. However, when an Italian panel tested an addition of 5%–10% of Pleurotus eryngii powder to wheat flour to produce bread, odor was worse evaluated compared to control bread (Gaglio et al, ). In the current work, the burgers with 2.5% flour, which presented flavor and taste scores of around 3, could be an acceptable option to introduce the taste to the consumers, while providing a reduction of fat and salt.…”

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products

“…A few researchers have previously examined the impact of incorporating mushroom flours into breads and cookies on their physicochemical and sensory properties (Jung & Joo, 2010;Lee & Jeong, 2009;Raimondo et al, 2018;Ulziijargal, Yang, Lin, Chen, & Mau, 2013;Yuan, Zhao, Yang, et al, 2017). These studies all suggested that mushroom flour could be successfully incorporated into baked goods without adversely affecting their preparation and final properties, provided too much was not added.…”

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

“…Indeed, consumers are more and more aware of food composition and are demanding foods with no chemical preservatives [28] that are able to prevent health problems or diseases [29]. Several recent studies focused on fermentation by commercial baker's yeast to produce fortified bread with dietary fibers, vitamins, and antioxidants [11,22,30]. Furthermore, these studies have investigated the microbiological and physicochemical parameters of fortified bread with legumes, fungi, and vegetative part of plants, but very little is known about bread fortification with edible nuts, such as pistachio, in order to produce lysine-enriched breads.…”

“…Each dough of 406 g was produced following the protocol reported by Gaglio et al [11] with a dough yield (weight of the dough/weight of the flour × 100) of 160. Briefly, control doughs (CF and CS) were obtained from 246 g of wheat flour or semolina, 150 mL of tap water, 4 g of baker's yeast and 6 g of NaCl while experimental doughs (EFP and ESP) were obtained with the same amount of tap water, baker's yeast and NaCl added to 233.7 g of wheat flour or semolina and 12.3 g (5% of wheat flour/semolina weight) of pistachio powder.…”

“…The fortification of cereal-based foods with non-conventional ingredients such as legumes, plant-derived foods, and fungi [8][9][10][11] has been recognized as a good strategy to enrich the nutritional quality of bread. The addition of several protein ingredients such as legumes and edible nuts exerts several beneficial effects on the human health, including the prevention of diabetes and coronary heart diseases [12].…”