Search

Background and objectives: Mushroom powders from white button, shiitake, and porcini mushrooms were used to replace high‐grade wheat flour at levels of 5%, 10%, and 15% in dough and bread manufacture for nutritional enhancement. Dough quality, including rheology properties, stickiness, adhesion, extension, and moisture content, was analyzed. Bread quality, including height, specific volume, moisture content, hardness, springiness, gumminess, and bubbles, was determined. Findings: Mushroom powder‐substituted dough showed significantly less stability, higher water absorption capacity, less peak energy, and less extensibility than the control dough. The bread with mushroom powder were smaller in specific loaf volume (except for the 5% porcini mushroom), exhibited reduced springiness, and reduced height (except for the 5% porcini mushroom) compared to the control samples. Moreover, the addition of mushroom powder altered the porosity properties of the bread. Conclusions: Mushroom‐supplemented bread have a place in the market as a functional, novel bread product, by delivering more dietary fiber, high‐quality protein, and other bioactive components to consumers. Further research on the nutritional properties of these final bread products should be carried out in the future. Significance and novelty: White button, shiitake, and porcini mushrooms were incorporated into wheat bread to evaluate their effects on the dough quality and the physical‐textural properties of final bread products. [ABSTRACT FROM AUTHOR]

Wheat bran is a low-cost by-product abundantly produced by the wheat flour industry. As a staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat consumption. This study investigated the effects of incorporating wheat bran into the CSB at different levels (5, 10, and 15%). The dough behavior was measured by analyzing rheological properties. Quality of CSB was analyzed from two perspectives: physical properties and nutritional quality. For physical properties, specific volume, loaf height, moisture, and texture were measured by AACC International Approved Methods. The predicted glycemic response of the bread was analyzed by using an in vitro digestion method. The results illustrated that the incorporation of wheat bran into wheat flour reduced the extensibility of the dough, decreased specific volume, and increased bread hardness, gumminess, and chewiness. However, this study also showed that addition of wheat bran can decrease the predicted glycemic response of steamed bread by up to 39%. [ABSTRACT FROM AUTHOR]