Effect of Adding Powdered Mushroom (Lentinus edodes) on Dough Performance and Bread Quality
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Abstract:
Mushroom (Lentinus edodes) caps and stems were powdered using four different grinding methods (ordinary grinding, shear-ultrafine grinding, jet-ultrafine grinding, and nano-ultrafine grinding) and added to bread dough. The effects of the powders on dough fermentation characteristics and bread quality were analyzed. The results indicated that powdered mushroom increased the hardness of dough in a dose-dependent manner, where the increase was higher with powdered mushroom stems as compared to caps. Adhesiveness of the dough decreased with the amount of mushroom powder added; at 4.0% the dough was relatively hard with relatively poor viscoelasticity when compared with the control. The results showed that addition of <1% mushroom cap powder obtained by nano-ultrafine grinding, resulted in good quality dough, with relatively low hardness as well as relatively high viscosity and gas production after fermentation for 100 min. On the other hand, the results for bread quality with <1% mushroom cap powder obtained by jet-ultrafine and nano-ultrafine grinding were similar to those with control dough. The bread made with powdered mushroom stem obtained by nano-ultrafine grinding showed moderate brightness, white color, relatively good elasticity and resilience, as well as low hardness and chewiness.
