Development of wheat bread enriched with Pleurotus ostreatus flour using its enzyme extract
Keywords:
Edible fungus, Flour, Pleurotus ostreatus, Wheat bread.Abstract
Baking technology has evolved with the aim of increasing the quality of products. For this reason, in this study, formulations enriched with edible mushroom flour (Pleurotus ostreatus) and enzymatic extracts were evaluated as ingredients to improve sensory characteristics in the preparation of the dough and obtain beneficial products for the consumer (functional bread). Amylolytic enzymes are among the most widely used ingredients, since they improve the sensory qualities of bread and increase its shelf life. The edible mushroom Pleurotus ostreatus (Po) is a source of high biological value protein, rich in fiber (β-glucans), vitamins and minerals. In addition, it has bioactive compounds with immunomodulatory activity, hypoglycemic and prebiotic effects that can benefit people at risk or suffering from a chronic disease. The aim of the present work has to evaluate the effect of the enzyme extract in conjunction with Po flour to improve the sensory, nutritional and physicochemical characteristics of an enriched wheat bread. First, Po flour was obtained and its nutritional characteristics were evaluated, then bread formulations were developed substituting 5, 10, 15 and 20% of the wheat flour with Po flour, in addition to the formulation without Po as a control. Finally, the addition of 5% of enzyme extract with amylases activity of 3896 UE · L-1, previously obtained by fermentation using Pleurotus ostreatus in solid state with wheat straw as a substrate was evaluated. The proximal analysis of Po powder and bread formulations was performed according to the standardized AOAC methods. The results showed that Po flour is a source of essential nutrients including protein (22.3 g / 100 g), fiber (5.5 g / 100g) and minerals (9.9 g / 100g), in addition to carbohydrates (60.3 g / 100g) and low lipid content (1.9 g / 100g). The addition of 20% Po flour in the formulations resulted in significant (p> 0.05) increases in fiber content of bread (0.00 to 2.26 g / 100g). The addition of enzyme the volume of the bread. These results indicate that Po and its enzyme extract can be used as an alternative ingredient to enrich the nutritional value and quality of wheat bread.
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