Stępniewska Sylwia, Salamon Agnieszka, Cacak-Pietrzak Grażyna, Piecyk Małgorzata, Kowalska Hanna
Department of Food Technology and Assessment, Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C Street, 02-787 Warsaw, Poland.
Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland.
Foods. 2025 Jan 10;14(2):199. doi: 10.3390/foods14020199.
This study aimed to evaluate the use of oyster mushroom () powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional and health-promoting qualities. Mixtures of rye flour with OMP were prepared, replacing 5, 7.5, and 10% rye flour with OMP. The baking quality of the tested flour samples was assessed based on their water absorption, falling number, and amylograph and swelling curve tests. The laboratory baking test was carried out using the sourdough method, prepared based on LV2 starter cultures, and the bread samples were assessed in terms of their technological, sensory, and nutritional characteristics, as well as the antioxidant potential. The OMP was characterized by a high content of basic nutrition components and a higher antioxidant potential. The addition of OMP increased the nutritional value of the rye flour and its water absorption, significantly prolonged the starch gelatinization time, and increased the xylolytic activity of the flour. The OMP enhanced the bread's dietary fiber, minerals, protein, and phenolic compounds, and boosted its antioxidant potential. Also, the starch present in the bread with OMP was characterized by a higher pro-health value due to a higher share of slowly digestible starch. Incorporating 7.5% OMP into the rye bread formula positively affected the bread's sensory profile in contrast to the bread with a 10% addition of OMP.
本研究旨在评估平菇粉（OMP）在黑麦面包生产中的应用。原料为低提取率黑麦粉和OMP，并对其营养和促进健康的品质进行了分析。制备了黑麦粉与OMP的混合物，用OMP替代5%、7.5%和10%的黑麦粉。基于吸水率、降落数值、淀粉糊化仪和膨胀曲线测试对测试面粉样品的烘焙品质进行了评估。实验室烘焙试验采用基于LV2发酵剂培养物制备的酸面团法进行，对面包样品的工艺、感官和营养特性以及抗氧化潜力进行了评估。OMP的特点是基本营养成分含量高，抗氧化潜力更高。添加OMP提高了黑麦粉的营养价值及其吸水率，显著延长了淀粉糊化时间，并提高了面粉的木聚糖分解活性。OMP增加了面包的膳食纤维、矿物质、蛋白质和酚类化合物，并提高了其抗氧化潜力。此外，含有OMP的面包中的淀粉由于慢消化淀粉比例较高而具有更高的有益健康价值。与添加10%OMP的面包相比，在黑麦面包配方中加入7.5%OMP对面包的感官特性有积极影响。
