Features of dough maturation and bread quality formation with Armillaria mellea mycelium biomass
https://doi.org/10.36107/spfp.2022.297
Abstract
In recent years, the nutritional use of mushrooms has been perceived in a new context: mushrooms are considered as an additional source of minerals, vitamins, specific enzymes and a number of other biologically active substances. Some types of mushrooms can be used as a renewable reserve of dietary protein, including in the production of bakery products. Armillaria mellea differs from many other types of fungi with a higher content of protein nitrogen. The increased accumulation of protein is characteristic not only for the cells of the fruit body, but also for the cells of the mycelium of A. mellea, which determined the purpose of the study – analysis of the effect of the biomass of the mycelium of A. mellea on the biochemical processes of dough maturation and bread quality, for which the authors used standard and industry methods of control of raw materials and semi-finished bakery products, standard methods of microbiological analysis. The agarized biomass of the mycelium of the open autumn strain Armillaria mellea D-13 was used in the work, which was introduced into the dough at the kneading stage after was crushed to a homogeneous paste-like state. The dough was prepared from wheat baking flour of the first grade, agarized mycelium biomass was introduced into the dough at the rate of 2.5-10.0% by weight of flour. According to the results of the research, the dosage limits of the agarized biomass of mycelium – 7.5–10.0% are justified. Bread with this dosage retains the standard quality and does not acquire the characteristic taste and smell of mushrooms. With the hearth baking method, with an increase in the dosage of agarized mycelium biomass, the shape stability index of products decreases from 0.6 to 0.4, with the molded baking method, these undesirable effects are not pronounced.
About the Authors
Denis V. Minakov
Polzunov Altai State Technical University, Altai State University, Russian Federation
Russian Federation
Russian Federation
Lyudmila A. Kozubaeva
Polzunov Altai State Technical University, Altai State University, Russian Federation
Russian Federation
Russian Federation
Svetlana S. Kuzmina
Polzunov Altai State Technical University, Altai State University, Russian Federation
Russian Federation
Russian Federation
Elena Yu. Egorova
Polzunov Altai State Technical University, Altai State University, Russian Federation
Russian Federation
Russian Federation
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Minakov D.V., Kozubaeva L.A., Kuzmina S.S., Egorova E.Yu. Features of dough maturation and bread quality formation with Armillaria mellea mycelium biomass. Storage and Processing of Farm Products. 2022;(1):145-156. (In Russ.) https://doi.org/10.36107/spfp.2022.297
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