FINE-TUNED EVALUATION OF SELECTED RHEOLOGICAL PROPERTIES OF COMPOSITE FLOURS WITH THE ADDITION OF NATURAL POLYSACCHARIDES

Abstract

As part of the research, the addition of extracts from medicinal mushrooms (Maitake, Shitake, Cordyceps and Reishi), oat β-glucan extract and yeast extract with a high proportion of polysaccharides to composite flours intended for bread preparation was verified, which brings nutritional or economic benefits to this basic food. In composite flours, in which additives of 5%, 10% and 15% were indicated, their rheological behaviour and water absorption were monitored. The addition of medicinal mushroom extracts reduced the water absorption values by up to 25% depending on the amount of the additive, compared to the control. On the contrary, the addition of oat β-glucan extract and yeast extract in water absorption increased by up to 16% and 54%, respectively. Such composite flours are suitable from the point of view of the economy of production of final products, since more loaves of bread can be prepared compared to control flour. The evaluation of rheological properties on the Mixolab 2 device, Chopin technologies, confirmed the non-standard course of the recorded curves. The evaluated parameters expressed by the Mixolab software were compared with the evaluation performed manually using the conventional Farinograph®Brabender method. Due to the non-standard course of the Mixolab curves, the manual evaluation can be considered as an additional interpretation framework that allows a better description of the non-standard behaviour of the curves, accounting for individual variations the emergence of two peaks on the curve. From the point of view of the rheological properties of the doughs and their processability, it is possible to recommend additives containing polysaccharides: medicinal mushroom extracts (Shiitake, maitake, Cordyceps, Reishi), oat β-glucan extract and yeast extract up to 15%, with the exception of maitake extract, for which an addition of up to 10% is acceptable.