Propriedades tecnológicas de pão de forma elaborado com substituição parcial da farinha de trigo por farinha de cogumelos (Lentinus edodes e Pleurotus ostreatus)

Abstract

Due to new eating habits and the search of the consumers for healthier food and high nutritional potential, opens up space for development of new products with these characteristics. The edibles mushrooms have a great nutritional value, having large amount of carbohydrates and protein and low lipids content, generating a low caloric level, in addition to having all the essentials amino acids. Thus, the incorporation of these in commonly consumed foods, like bread, presents itself as an attractive alternative. The present work aimed to develop two mushroom flours, shitake and shimeji and application of these in different bread formulations. The flour was obtained through the drying process in an oven with air circulation, at a temperature of 60ºc for 24 hours. For every flour 2 formulations were made with different proportions of mushrooms flour and a standard formulation, only with wheat flour. Granulometry analyses, water absorption capacity and color in the flours were performed and in each bread formulation, analyzes were performed to evaluate the technological characteristics, physicochemical analyzes and microbiological analyzes. Through the obtained results, it was concluded that breads with partial replacement of wheat flour for mushrooms flour had better protein and lipids contents, microbiological quality and achieved standards of the current legislation, however there was a decrease in the specific volume of the breads and this caused an increase in their hardness/firmness, besides that the addition of the flours resulted in a bread with a darken color similar to wholegrain breads, which can be considered as an attraction for consumers.