Investigation of the possibility of using mushrooms in wheat bread production technology

¹ Kursk State Southwestern University, 305040, Kursk region, Kursk, 50 let Oktyabrya str. 94, Russia
² Kursk State University, 305000, Kursk region, Kursk, Radishchev str., 33, Russia
³ Kursk State Agricultural Academy, 305021, Kursk region, Kursk, Karl Marx str., 70, Russia.
⁴ Kursk Institute of Cooperation (branch) Belgorod University of Cooperation, Economics and Law, 116 Radishcheva str., Kursk, 305004, Russia

^* Corresponding author: alex.kaluzhskih@yandex.ru

Abstract

The analysis of the Russian population nutrition shows that it does not correspond to modern concepts. It is characterized by high calorie content, insufficient intake of macro-and micronutrients. The purpose of the paper is to study the possibility of using mushrooms in the technology of making wheat bread. The work was carried out in 2022 based on the Kursk State Southwestern University. The use of mushroom powder in the production of bread necessitates its evaluation by the main organoleptic and physico-chemical indicators to develop an effective technology to create new types of products. The most effective concentrations of mushroom powder, which improves the physical and chemical parameters without losing the organoleptic value of the products, have been determined. The substantiation of prescription-component solutions for the use of dried ground mushroom - champignon in baking wheat bread is given. The influence of mushroom powder on the organoleptic and physico-chemical parameters of the finished wheat bread has been established. It was found that the optimal amount of mushroom powder to add to the dough is 6% of the total mass of flour. The results of physico-chemical analysis showed that wheat bread with the addition of mushroom powder meets the requirements of the standard. The results obtained allow us to recommend the developed method for the production of bread at enterprises.