The influence of fungal extract containing beta beta-glucans on the rheological characteristics of dough
DOI: 10.17586/1606-4313-2018-17-3-53-61
UDC 664.64.022.39
Frioui M., Gaceu L., Oprea O., Shamtsyan M.M.
Keywords: fungal extract, beta-glucans, rheological characteristics, dough, Chopin+ protocol.
UDC 664.64.022.39
The influence of fungal extract containing beta beta-glucans on the rheological characteristics of dough
For citation: Frioui M., Gaceu L., Oprea O., Shamtsyan M.M. The influence of fungal extract containing beta beta-glucans on the rheological characteristics of dough. Vestnik Mezhdunarodnoi akademii kholoda. 2018. No 3. p. 53-61
Abstract
Beta-glucans from fungi are valuable biologically active compounds, which can be used to enrich daily food products and give them new functional properties. Fungal extracts containing beta-glucans can be derived from fruiting bodies and micelial biomass of fungi, as well as from mushroom production waste, for example stroma, which are not widely used in the food industry. The paper deals with the influence of beta-1.3/1.6-glucans, extracted from Pleurotus ostreatus fungi (oyster mushroom) and added to the bread formula, on the rheological characteristics of the dough. In the paper the effect of four different concentrations (0.2%, 0/6%, 1%, 1.4%), of extract containing beta-1.3/1.6-glucans on the rheological characteristics of the dough is analyzed. The dough was analyzed using Mixolab equipment with Chopin+ protocol. The values of water absorption, dough weight, temperature, stirring speed, torque (or force moment), amplitude, and stability of the dough were obtained. The comparative study showed that the use of the fungal extract did not spoil the characteristics of the dough, but opens the potential for preparation of new functional bakety products. Future studies need to be done to observe the effect of baking temperature on the main bioactive compounds of the final product.
Abstract
Beta-glucans from fungi are valuable biologically active compounds, which can be used to enrich daily food products and give them new functional properties. Fungal extracts containing beta-glucans can be derived from fruiting bodies and micelial biomass of fungi, as well as from mushroom production waste, for example stroma, which are not widely used in the food industry. The paper deals with the influence of beta-1.3/1.6-glucans, extracted from Pleurotus ostreatus fungi (oyster mushroom) and added to the bread formula, on the rheological characteristics of the dough. In the paper the effect of four different concentrations (0.2%, 0/6%, 1%, 1.4%), of extract containing beta-1.3/1.6-glucans on the rheological characteristics of the dough is analyzed. The dough was analyzed using Mixolab equipment with Chopin+ protocol. The values of water absorption, dough weight, temperature, stirring speed, torque (or force moment), amplitude, and stability of the dough were obtained. The comparative study showed that the use of the fungal extract did not spoil the characteristics of the dough, but opens the potential for preparation of new functional bakety products. Future studies need to be done to observe the effect of baking temperature on the main bioactive compounds of the final product.
Keywords: fungal extract, beta-glucans, rheological characteristics, dough, Chopin+ protocol.
Русский
English
