Optimization of Agaricus bisporus bread composite improver and its effect on bread quality

Authors

ZHANG Yu-meng, College of Tea & Food Science and Technology, Hefei, Anhui 230036 , China ；Anhui Engineering Laboratory for Agro-products Processing, Hefei, Anhui 230036 , China
BAO Yu-ting, College of Tea & Food Science and Technology, Hefei, Anhui 230036 , China ；Anhui Engineering Laboratory for Agro-products Processing, Hefei, Anhui 230036 , China
SUN Yue, College of Tea & Food Science and Technology, Hefei, Anhui 230036 , China ；Anhui Engineering Laboratory for Agro-products Processing, Hefei, Anhui 230036 , China
LI Xue-ling, College of Tea & Food Science and Technology, Hefei, Anhui 230036 , China ；Anhui Engineering Laboratory for Agro-products Processing, Hefei, Anhui 230036 , China
LIANG Jin, College of Tea & Food Science and Technology, Hefei, Anhui 230036 , China ；Anhui Engineering Laboratory for Agro-products Processing, Hefei, Anhui 230036 , China

Abstract

Objective:In order to improve the quality of Agaricus bisporus bread, the appropriate additives were studied.Methods:In this study, vital wheat gluten, sucrose fatty acid ester and cellulase were used as additives to improve A. bisporus-wheat bread quality, and the study was optimized by using Box-Behnken experimental design.Results:By adding 3.35% of vital wheat gluten, 0.15% of sucrose fatty acid ester and 0.16% of cellulase, the comprehensive score of A. bisporus-wheat bread under optimal conditions can be improved. In addition, scanning electron microscopy detection results showed that the optimal A. bisporus-wheat bread could form a uniform and continuous network structure in the gluten matrix.Conclusion:The addition of vital wheat gluten, sucrose fatty acid ester and cellulase had significant effect on the comprehensive score of A. bisporus-wheat bread. The hardness decreased, specific volume and sensory score of the bread increased after optimization.

Publication Date

7-7-2022

First Page

212

Last Page

216

DOI

10.13652/j.spjx.1003.5788.2022.90016

Recommended Citation

Yu-meng, ZHANG; Yu-ting, BAO; Yue, SUN; Xue-ling, LI; and Jin, LIANG (2022) "Optimization of Agaricus bisporus bread composite improver and its effect on bread quality," Food and Machinery: Vol. 38: Iss. 3, Article 34.
DOI: 10.13652/j.spjx.1003.5788.2022.90016
Available at: https://www.ifoodmm.cn/journal/vol38/iss3/34

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