In scope of master's thesis, we investigated the effect of hot water extract (HI) and cold water extract (VI) of the mushroom Pleurotus ostreatus. We prepared bread using three different methods: (i) preparation of control bread - bread K, (ii) preparation of dough with the replacement of part of water with the addition of hot water extract - bread VI2 and bread VI10, and (iii) preparation of bread K to which we applied hot water and cold water extract by spraying. We determined the rheological properties of the dough for bread K, bread VI2, and bread VI10, and demonstrated that the addition of VI influences the rheological properties. By adding VI, we reduce the dough's resistance to mixing. We conducted chemical analyses of the used flour, extracts and bread. We evaluated the impact of adding VI to the dough compared to bread K regarding the physical, technological, microbiological, and sensory properties of the bread. Adding VI to the dough affects the crumb appearance of the bread, resulting in larger pores and a more unevenly holey structure with a higher amount of VI added. Adding the extract minimally affects the specific volume and color of the bread (crust and crumb). By adding VI to the dough, we increase the aw value, thereby improving the conditions for microbial spoilage of the bread. The mushroom Pleurotus ostreatus exhibits antimicrobial properties, which we did not demonstrate by adding VI to the dough or applying VI and HI to the surface of the baked bread. Based on the conducted sensory analysis, we conclude that adding VI to the dough does not have a negative impact on the sensory quality of the bread.
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