Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T037
DOI: https://doi.org/10.24326/ICDSUPL2.T037
Published online: 19 April 2023
ICDSUPL, 2, T037 (2023)
Lion’s mane (Hericium erinaceus) as a functional component of wheat bread
Paulina Łysakowska1*, Aldona Sobota1, Anna Wirkijowska1
1 Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, Faculty of Food Sciences and Biotechnology, University of Life Sciences, Akademicka 13, 20-033, Lublin, Poland
* Corresponding author: paulina.lysakowska@up.lublin.pl
Abstract
The most popular cereal product is bread. Of the many types of bread on the market, light wheat bread is preferred, which at the same time has a lower nutritional value than whole wheat or rye bread. Due to the spreading pandemic of civilisation and diet-related diseases, food manufacturers are looking for raw materials and semi-finished products with high nutritional value, enriching food with bioactive components that can give products the name of functional food. The lion’s mane (Hericium erinaceus) is a medicinal mushroom. In Far Eastern countries, it has been used in the diet for centuries as an immunomodulator and a stimulant for proper brain function. In its chemical composition, it mainly contains polysaccharides (beta-glucans), diterpenoids: hericenones, erinacins and orcinol derivatives and numerous sterols. The bioactive constituents present in lion’s mane have been shown to have antioxidant, hypoglycaemic, anticancerogenic, anti-inflammatory, antimicrobial and hypolipidemic properties. The aim of this study was to evaluate the possibility of using lion’s mane as a functional raw material to enrich wheat bread. The study determined the effect of additive size on the physical properties and quality characteristics of the bread. The basic raw material used for baking was commercial wheat flour type 750 (Polskie Młyny, Poland). As a substitute for wheat flour, powdered lion’s mane (NatVita) was used in amounts of 3, 6, 9 and 12 % by weight of flour. The amount of water addition was determined farinographically. The dough was run using the single-phase punch-down method. Evaluation of the bread quality included determination of: bread yield, weight loss during baking, total oven loss, bread volume, fresh bread moisture content and crumb porosity. As the amount of lion’s mane added to the bread increased, an increase in yield and a reduction in baking loss were observed, which is important for bread manufacturers as it increases the profitability of production. The research showed that the added component had a positive effect on the crumb moisture of fresh bread, thus prolonging the freshness of the product. There was no significant effect of the size of the additive on the porosity of the crumb.
How to cite
P. Łysakowska, A. Sobota, A. Wirkijowska, 2023. Lion’s mane (Hericium erinaceus) as a functional component of wheat bread. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T037