Tech no-functional effects of mycelia of Pleurotus sapidus and Lentinula edodes in a gluten-free bread system

摘要

A strict gluten-free diet is the only established treatment for celiac disease patients. Therefore, bread additives such as vegetable proteins have been increasingly used as substitutes for gluten in recent years. The submerged cultivation of basidiomycetes on agricultural side streams provided a new functional raw material. In this study, the functionality of mycelia of Pleurotus sapidus grown on isomaltulose molasses, Pleurotus sapidus grown on apple pomace and Lentinula edodes grown on carrot pomace are compared in a gluten-free bread system to a protein free system (CON) and with native gluten. For this purpose, the doughs were characterized Theologically to compare their physical properties, such as stickiness, creep recovery and reaction during frequency sweep oscillatory tests. The baked loaves were examined using a texture analyzer. The quantitative results were compared with sensory parameters. It could be shown that the basidiomycetous mycelia grown on isomaltulose molasses showed techno-functional effects similar to those of gluten in gluten-free bread. In addition, the sensory impression of bread containing basidiomycetous mycelia was favorable. The basidiomycetous mycelia, which were grown on fiber rich agricultural side streams, could be used as alternative ingredient in firm, juicy breads such as pumpernickel or tin loaf.