Mixolab behavior, quality attributes and antioxidant capacity of breads incorporated with Agaricus bisporus

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

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.

The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder

The bread with Agaricus bisporus powder has the defects of poor texture and taste, so it is necessary to optimize the appropriate additives in order to improve its quality. The purpose of this study was to evaluate improvement of the combination of vital wheat gluten, sucrose fatty acid esters and cellulase on the improved Agaricus bisporus powder bread (IABPB), with wheat bread (WB) and bread with Agaricus bisporus powder (ABPB) as control. The results of rheological properties indicated the dough samples improved with three improvers had higher solid-like behaviour than the control sample. The results of nutritional quality analysis showed that the protein and dietary fiber content of IABPB was higher than those of WB and ABPB, but the fat content was relatively low. In addition, the additives combination could effectively improve the baking quality of ABPB. Compared with ABPB without additives, the specific volume increased by 21.22%, the brightness of bread crumb increased by 8.75%, but the crumb hardness decreased by 32.57%. Furthermore, the study on texture property and water migration during the storage showed that the addition of three improvers could delay the aging of bread. Therefore, it was feasible to use additives combination as a special quality improver for ABPB, which could effectively improve its quality.