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Journal Article Epublish 1 citation

PubMed: 39856866 DOI: 10.3390/foods14020199

The Impact of Oyster Mushrooms () on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread.

Foods 14(2)

Authors: Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, Hanna Kowalska

Affiliations

  • Department of Food Technology and Assessment, Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C Street, 02-787 Warsaw, Poland.
  • Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland.
  • Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159 Nowoursynowska St. 02-776 Warsaw, Poland.
  • Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St. 02-776 Warsaw, Poland.

Abstract

This study aimed to evaluate the use of oyster mushroom () powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional and health-promoting qualities. Mixtures of rye flour with OMP were prepared, replacing 5, 7.5, and 10% rye flour with OMP. The baking quality of the tested flour samples was assessed based on their water absorption, falling number, and amylograph and swelling curve tests. The laboratory baking test was carried out using the sourdough method, prepared based on LV2 starter cultures, and the bread samples were assessed in terms of their technological, sensory, and nutritional characteristics, as well as the antioxidant potential. The OMP was characterized by a high content of basic nutrition components and a higher antioxidant potential. The addition of OMP increased the nutritional value of the rye flour and its water absorption, significantly prolonged the starch gelatinization time, and increased the xylolytic activity of the flour. The OMP enhanced the bread's dietary fiber, minerals, protein, and phenolic compounds, and boosted its antioxidant potential. Also, the starch present in the bread with OMP was characterized by a higher pro-health value due to a higher share of slowly digestible starch. Incorporating 7.5% OMP into the rye bread formula positively affected the bread's sensory profile in contrast to the bread with a 10% addition of OMP.

MeSH

Starch, Antioxidants, Bread, Agaricales, Flour, Absorption

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