The purpose of the master's thesis was to investigate the influence of lyophilisate and water extract of oyster mushroom on a quality of dough and bread. In the master's thesis, we made four versions of the dough, namely (i) control dough without substitute and additive, (ii) dough with 1 % of flour substituted with oyster mushroom lyophilizate (L1), (iii) dough with 5 % of flour substituted with oyster mushroom lyophilizate (L5) and (iiii) dough with combination of 1 % of flour substituted with lyophilizate and 2 % of oyster mushroom hot-water extract (L1E2). We monitored the impact of the substitute and additive on rheological and leavening properties of dough and physical, technological, sensory and microbiological properties of bread. The replacement of the flour with lyophilisate has a negative effect on the rheological and leavening properties of the dough, the combination of lyophilisate and hot-water extract does not have much influence on these properties. The substitution with lyophilisate reduces the weight, volume and breadth of the bread, but this effect is less evident in the combination of lyophilisate and hot-water extract. The substitution of flour with lyophilisate had a negative effect on the investigated sensory properties of bread , but bread with a combination of hot-water extract was well evaluated. Bread with a replacement part of the flour with the lyophilisate has extended microbial stability. The substitution of flour with lyophilisate did not restrain the growth of the molds Aspergillus flavus and Penicillium verrucosum. We also confirmed a higher content of dietary fiber in breads L5 and L1E2.
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