Chapter 5. Technological and qualitative aspects of enriching wheat bread with oyster mushroom paste

Abstract

The article investigates the feasibility of using oyster mushrooms (Pleurotus os- treatus) in the form of paste as a functional ingredient in wheat bread produced ac- cording to a traditional formulation. The use of by-products from primary mushroom processing (stems and cluster bases) is substantiated as a way to reduce raw material costs and improve the economic efficiency of bread production. Yield coefficients of semi-finished mushroom products obtained by boiling and drying different oyster ushroom strains were determined, and the dry matter content of various parts of fruiting bodies was analyzed. The effect of adding 10%, 20%, and 30% mushroom paste on the physicochemical properties of wheat bread, including moisture content, acidity, porosity, specific volume, baking loss, shrinkage, and crumb water absorption capacity, was evaluated. All experimental bread samples complied with the requirements of State Standard of Ukraine (DSTU 7517:2014 "Wheat Bread"). The results demonstrate that the incorporation of mushroom paste leads to partial changes in the physicochemical characteristics and amino acid profile of bread without exceed- ing regulatory quality limits. The findings confirm the potential of oyster mushroom paste as a promising ingredient for the development of functional bakery products.