Thermodynamic and rheological analysis of dough supplement with Auricularia auricular (mushroom) flour. 


Dr. Mariga Alfred Mugambi




Wheat flour was substituted with Auricularia auricula (AA) powder at 0%, 2.5%, 5%, 7.5% and 10% (w/w) levels. Mixolab and rheometer were utilized to study the rheological property and scanning electron micrograph was used to observe the micro-structure of dough. Results indicated that dough with AA powder had higher water absorption, lower dough stability time, lower C3, C4 and C5 values and weaker gluten network structure. Lower C5 values showed that AA powder could delay the process of dough retrogradation. Crust and crumb had lower L* (lightness) values and breads size decreased, whereas hardness values increased. The data obtained suggested that bread with lower than 5% AA powder could be achievable without too many detrimental consequences on dough and bread quality.



Keywords: Auricularia auricula; Rheology; Micro-structure; Bread; Mixolab

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