USE OF SEMI-FINISHED ARMILLARIA BOREALIS IN BAKERY

doi: 10.25712/ASTU.2072-8921.2021.03.007

Abstract

Wheat is the leading source of plant protein in human food around the world because it contains more protein than corn or rice, other staple grains. Basidiomycetes are the most advanced class of fungi. They are capable of synthesizing pharmacologically relevant secondary metabolites, natural flavors and sought-after enzymes. Because of their biochemical potential, Basidiomycetes are perfect tool for the food industry. Adding Armillaria borealis mushroom extract is an economical way to increase the bioactive content of wheat bread. The purpose of this study was to investigate the possibility of using an extract from the mycelium of Armillaria borealis in the form of a concentrate to increase the nutritional value of 1st grade wheat bread. The results obtained experimentally showed that the content of easily hydrolyzable sugars, in particular reducing substances, vitamins in the concentrated extract of Armillaria borealis mycelium was higher than in the extract of Armillaria borealis mycelium which is a consequence of the concentration of the biochemical components of the extract at a certain technological mode of concentration of the extract, the biologically acidified bread was characterized by improved quality, including taste, texture and shelf life. The addition of Armillaria borealis concentrate to the bread formulation increased the water absorption capacity and fermentation time of the dough, which was associated with a significant decrease in the stability of the dough. Supplementation of 1st grade wheat bread with Armillaria borealis concentrate caused significant changes in the acidity and moisture content of the bread. The biologically acidified bread was characterized by improved quality, including flavor.