The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread DOI Creative Commons
Sylwia Stępniewska, Agnieszka Salamon, G. Cacak-Pietrzak

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 199 - 199

Published: Jan. 10, 2025

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

Language: Английский

The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread DOI Creative Commons
Sylwia Stępniewska, Agnieszka Salamon, G. Cacak-Pietrzak

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 199 - 199

Published: Jan. 10, 2025

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

Language: Английский

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