The Study Of Properties And Volatile Compounds Of Bread Enriched With Mushrooms

Mushrooms have nutritional, functional, delicious values and are regarded bynutritionists unanimously as a kind of health and functional food. With the continuousimprovement of living standards, people are more and more strongly the consumptionrequirements of the nutrition and health care, edible fungi food has a huge potentialfor development as a functional food. Therefore, the subject of this research wouldpropose two kinds of edible fungus mushroom, shiitake mushroom and black woodymushroom as test materials to develop functional bakery products with functionalnutritional factors, and to study their flavor substances during the storage changes.In this thesis, we first studied the properties of shiitake mushroom powder anddraw the following points:1. Shiitake Mushroom powder was of high nutritionalvalue and contains a lot of ingredients rich in nutritional value.2. by Mixolabexperimental instrument studies have shown that the rheological properties of theflour and add mushroom powder. Mushroom powder can be added to wheat flour,lower dosage and not interacted in the rheological properties of dough especiallyseriously destructive.3. On the physical characteristics of the final bread, the hardness,elasticity can be obtained when more than5%of the added amount of the mushroompowder, it was found that the volume of bread becomes smaller, increase in mass,specific volume increases, the increase in hardness compared to large, not suitable forconsumer use, but the amount added is less than5%of the time, hardness, elasticityand people within the acceptable range. Through the analysis of the extractionsolution bread, obtaining the changes in antioxidant properties. Due the mushroompowder contains large amounts of biologically active ingredients such as lentinanPolysaccharides, significantly improved the dough radical scavenging ability andantioxidant capacity, which can be baked products with features.5. through sensoryevaluation, that when the proportion of mushroom powder Add in5%of the time canbe accepted by consumers, and has a rich flavor taste.Studies on Black Woody Mushroom have shown that it has a higher nutritional value, and contains a lot of nutritious value of the ingredients. The rheologicalproperties of the flour and add the black fungus powder mixed dough through themixed experimental apparatus. Mixolab studies have shown that black fungus powdercan be added to flour, lower dosage without the rheological properties of the doughwould produce special seriously destructive. The physical characteristics of thefinished bread textural properties available when Black Fungus added are more than5%, you will find bread smaller size, increased quality, greater hardness increases andnot suitable for consumer use, when the amount added is less than5%, the texturalproperties of the people within the acceptable range. Through the analysis of theextraction solutions of breads, it could be obtained the changes in antioxidantproperties. Because black woody mushroom powder contains large amounts ofbiologically active components such as black fungus polysaccharides, theysignificantly improved dough radical scavenging ability and antioxidant capacity. Bysensory evaluation, that when add the black woody mushroom powder with theproportion of5%can be accepted by consumers, and has a rich flavor taste.Mushroom bread and black fungus bread solid phase micro extraction GC-MSanalysis of flavor substances, the finalized extraction fiber head for the DVB/CAR/PDMS, extraction temperature is60℃, extraction time of60min. Mushroom breadand black fungus bread solid phase micro extraction GC analysis its flavorcompounds aspects, to finalize the adoption of optimal conditions for both types ofbread flavor compounds analysis showed that: ordinary bread were30flavoringsubstances, mushrooms bread detected39kinds of flavor substances, black fungusbread for35flavor compounds. The last storage flavor compounds, and resultsshowed that adding the of mushrooms powder and black fungus powder bread loss offlavor compounds, reserved special, typical flavor substances in a long time.