Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Abstract

Supplementation of food products with mushroom powder increases their health-promoting value, but at the same time affects technological quality, which often play a key role for consumers. The aim of the research was to determine the effect of adding freeze-dried white and brown button mushrooms (2.5% and 5%) to wheat bread on its health-promoting properties such as antioxidant activity (DPPH, FRAP), total polyphenols and vitamin D2 content and as well as the technological quality as colour and texture. The breads were supplemented with mushroom lyophilisates, which were exposed to UVB radiation in order to increase their vitamin D2 content. The content of total polyphenols and antioxidant properties were determined spectrophotometrically, and the content of vitamin D2 by ultra-high performance liquid chromatography coupled to triple quadrupole spectrometer (UHPLC/MS/MS analysis). Colour parameters were determined in the CIE-Lab system and texture profile analysis (TPA) and sensory evaluation of the baked products were performed. The addition of dried mushrooms significantly increased the content of bioactive compounds (total polyphenols, vitamin D2) and the antioxidant properties of bread. A small addition of mushrooms caused a significant change in the basic technological quality of breads (colour parameters, specific volume, hardness, cohesiveness, springiness). At the same time, supplementation with mushroom lyophilisates has a positive effect on most analysed attributes in the nine-point hedonic scale. Based on the conducted research, it can be concluded that mushroom lyophilisates can be a valuable raw material for the fortification of bread, which is a good matrix and carrier of substances with documented biological activities.

Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation

“…This finding is in support of the study by ref which also found that cellulose addition in bread slightly increased the Δ E value with no effect on the overall acceptability of bread in sensory evaluation. A similar result was also obtained by previous authors when white bread flour was supplemented with brown mushroom powder …”

“…The addition of cellulose in bread as a result of the specific volume reduction mainly relates to gluten dilution and the decrease of final volume during proofing . The presence of SAP extract in MCC as an antioxidant dietary fiber might have affected the activity of the yeast and production of CO 2 , thus causing a reduction in loaf volume. , A similar trend in bread volume was observed in other studies, where herb (Cistus incanus L.) was used to fortify wheat bread …”

“…A similar result was also obtained by previous authors when white bread flour was supplemented with brown mushroom powder. 55 3.4. Analysis of Specific Volume and Baking Loss.…”

Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours

“…Texture profile analysis (TPA) parameters were determined using a Brookfield Texturometer (model CT34500, serial 8555940, Middleboro, MA, USA) and Brookfield Engineering Labs Inc.’s TexturePro CT V1.4 Build 17 software. The test conditions were: TA25/100 compression plate probe, double compression, speed 0.5 mm/s, deformation 40%, load cell 4.5 kg, evaluating hardness, cohesiveness, elasticity, adhesiveness, resilience, fracturability, and chewiness [ 47 ]. The samples were measured in their entirety (42–45 mm in diameter, with a height of 15–20 mm in thickness), taking the measurements as quickly as possible to avoid moisture loss.…”

Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta

“…Another important aspect is that additives with a high content of bioactive compounds should be used in products that are willingly and frequently consumed [10].…”