Łysakowska Paulina, Sobota Aldona, Wirkijowska Anna, Zarzycki Piotr, Blicharz-Kania Agata
Department of Engineering and Cereal Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna Street, 20-704 Lublin, Poland.
Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka Street, 20-612 Lublin, Poland.
Foods. 2024 Sep 28;13(19):3101. doi: 10.3390/foods13193101.
This study explores the incorporation of (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value. Reishi powder was added to bread formulations at levels of 3%, 6%, 9%, and 12% to assess its effects on physicochemical, nutritional, and sensory properties. The 12% Reishi supplementation resulted in a twofold increase in total dietary fibre (from 7.21 g to 17.08 g per 100 g dry matter) and significant ( < 0.05) elevations in mineral content, particularly calcium (68%), iron (32%), and manganese (61.9%). Carbohydrate content decreased markedly by 27%, contributing to a 19.33% reduction in caloric value. Reishi addition improved bread yield and reduced baking losses, enhancing production efficiency. However, higher Reishi levels negatively impacted bread volume, possibly due to interference with gluten network formation. An increase in crumb moisture was observed, contributing to extended freshness. Sensory evaluation revealed that loaves of bread containing up to 6% Reishi were acceptable to consumers, whereas higher levels detrimentally affected flavour and aroma. Therefore, Reishi-enriched bread, particularly with 6% supplementation, presents a promising functional alternative to conventional wheat bread, optimising nutritional benefits while maintaining consumer acceptability.
本研究探讨将（柯蒂斯）P. 卡斯特（灵芝）添加到小麦面包中，以开发一种具有更高营养价值的功能性食品。将灵芝粉以3%、6%、9%和12%的比例添加到面包配方中，以评估其对物理化学、营养和感官特性的影响。添加12%的灵芝使总膳食纤维增加了两倍（从每100克干物质7.21克增加到17.08克），矿物质含量显著升高（<0.05），尤其是钙（68%）、铁（32%）和锰（61.9%）。碳水化合物含量显著下降了27%，导致热量值降低了19.33%。添加灵芝提高了面包产量，减少了烘焙损失，提高了生产效率。然而，较高的灵芝添加量对面包体积有负面影响，可能是由于干扰了面筋网络的形成。观察到面包心水分增加，有助于延长保鲜期。感官评价显示，含有高达6%灵芝的面包消费者可以接受，而较高添加量则对风味和香气有不利影响。因此，富含灵芝的面包，特别是添加6%灵芝的面包，是传统小麦面包的一种有前景的功能性替代品，在保持消费者接受度的同时优化了营养益处。
