Charles S. Antonella Pasqualone, Academic Editor. Author information Article notes Copyright and License information Disclaimer. Received Feb 10; Accepted Mar This article has been cited by other articles in PMC. Associated Data Supplementary Materials foodss Abstract Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics content, gelatinisation, and digestibility and antioxidant capacities.
Keywords: mushroom bread, starch digestibility, antioxidant ability, microstructure. Introduction There are a wide range of bakery products available to consumers, among which bread is regarded as an important dietary food in the majority of countries worldwide. Materials and Methods 2. Bread Preparation Mushroom powders were prepared according to the method reported by [ 10 ]. Open in a separate window. Figure 1. Thermal Properties Differential scanning calorimetry DSC; TA Q20, TA Instruments, Newcastle, DE was employed to measure the starch gelatinisation characteristics of bread samples by measuring the temperature at which different stages of the process occur.
Microstructure The microstructure analysis of bread crust and crumb was evaluated by scanning electron microscope SEM on samples. Statistical Analysis Unless stated elsewhere, experiments were performed in triplicate. Results and Discussion 3. Effect of Mushroom Powder on the Thermal Properties of Bread Previous research has shown that variations in gelatinisation temperatures within a dough and bread sample matrix may be important factors to predict bread quality [ 17 ].
Table 1 The effect of different mushroom powder on the thermal properties of bread. Figure 2. Figure 3. The Effect of Mushroom Powder on the Microstructure of the Bread Crust and Crumb Scanning electron microscopy of the control and all mushroom enriched bread crumbs and crusts are shown in Figure 4 a,b, respectively. Figure 4. Conclusions This manuscript comprehensively illustrates that some of the nutritional quality attributes of conventional breads may be enhanced by the enrichment of bioactive ingredients from mushroom material.
Acknowledgments This work was supported by Meadow Mushroom Ltd. Click here for additional data file. Author Contributions X. Funding The research was supported by Lincoln University postgraduate funding. Institutional Review Board Statement No applicable. Informed Consent Statement No applicable. Data Availability Statement No applicable.
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Dhital S. Location and interactions of starches in planta: Effects on food and nutritional functionality. Trends Food Sci. Brennan C. Javascript is needed to run Uber Eats. You can try enabling it or visiting the website with a browser that supports JavaScript. Sign in Top categories. Top dishes. Popular cities. Popular areas. Browse by state. Popular chains. Karaka food delivery Whangaparaoa food delivery Orewa food delivery.
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