Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
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DOI：
10.1111/1750-3841.13812
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发表时间：
2017-07
影响因子：
3.9
通讯作者：
Biao Yuan;Liyan Zhao;Wenjian Yang;D. Mcclements;Q. Hu
中科院分区：
文献类型：
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作者：
Biao Yuan;Liyan Zhao;Wenjian Yang;D. Mcclements;Q. Hu
食用蘑菇含有多种生物活性分子，可以增强人类健康和福祉。因此，人们越来越关注用这些富含营养物质的物质来强化功能性食品。然而，在食品中加入蘑菇成分不应对最终产品的质量属性产生不利影响。在这项研究中，将广泛食用的食用菌黑木耳粉末加入面包产品中的影响进行了研究。研究了添加0%~ 10%（w/w）A的小麦面团和面包的流变学和结构特性。黑木耳粉进行了测定。在小麦面团中添加A.黑木耳粉提高了其峰值粘度，增强了其持水力。快速粘度分析表明，混合粉的峰值粘度和最终粘度均高于普通粉。黑木耳粉）比单独的小麦粉高。而小麦粉与A.黑木耳粉扫描电镜观察表明，A.黑木耳粉具有可接受的面筋网络微观结构。面包品质特性的表征表明，A。>5%的黑木耳粉对面包体积、高度、质地和外观产生负面影响。
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. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour 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. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance.