Investigating the effect of oyster mushroom powder ratio and yeast ratio on the physical and sensory properties of sandwich bread
,
,
,
,
and
Article Sidebar
Full Text: 
PDF
Abstract
This study focuses on identifying appropriate parameters, specifically the most suitable supplementary ratios of straw mushroom powder and yeast, in the production process of straw mushroom sandwich bread. The main objective is to determine suitable proportions of straw mushroom powder and yeast to create a product with significantly improved physical qualities (such as loaf volume, firmness, moisture content, and color) and sensory attributes (color, flavor, and texture), thereby meeting consumer expectations and standardizing the production process. An investigation into the effect of varying supplementary straw mushroom powder ratios (1.2%, 1.4%, 1.6%, and 1.8%) and yeast ratios (1.4%, 1.6%, and 1.8%) revealed that a combination of 1.4% straw mushroom powder and 1.6% yeast yielded the best product quality. This was evidenced by the best loaf volume, crust and crumb firmness, and appropriate moisture content, along with significantly enhanced color indices and overall sensory quality. These findings provide an important scientific basis for standardizing the production process of straw mushroom sandwich bread with improved physical and sensory characteristics.
Tóm tắt
Nghiên cứu này được thực hiện nhằm xác định các thông số phù hợp, cụ thể là tỷ lệ bổ sung bột nấm rơm và nấm men, trong quy trình sản xuất bánh mì sandwich nấm rơm. Mục tiêu chính là tìm ra các tỷ lệ bột nấm rơm và nấm men phù hợp để tạo ra sản phẩm có chất lượng vật lý (như độ nở, độ cứng, độ ẩm, màu sắc) và chất lượng cảm quan (màu, mùi vị, cấu trúc) được cải thiện đáng kể, đáp ứng mong đợi của người tiêu dùng và chuẩn hóa quy trình sản xuất. Kết quả khảo sát ảnh hưởng của tỷ lệ bột nấm rơm bổ sung (1,2; 1,4; 1,6 và 1,8%) và tỷ lệ men bổ sung (1,4; 1,6 và 1,8%) cho thấy sự kết hợp của 1,4% bột nấm rơm và 1,6% men mang lại chất lượng sản phẩm tốt. Điều này được thể hiện qua độ nở phù hợp, độ cứng của bánh, độ ẩm, cùng các chỉ số màu sắc và chất lượng cảm quan được cải thiện đáng kể. Những phát hiện này cung cấp cơ sở khoa học quan trọng để chuẩn hóa quy trình sản xuất bánh mì sandwich nấm rơm với các đặc tính vật lý và cảm quan được nâng cao.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
Ahlawat, O. P., & Singh, R. D. (2016). Vitamin D profile of Volvariella volvacea and Agaricus bisporus after exposing their fresh fruit bodies to UV light (254 nm) for different duration. Journal of Applied & Natural Science, 8(2), 978–983. https://doi.org/10.31018/jans.v8i2.922
Arendt, E. K., Ryan, L. A., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiology, 24(2), 165-174. https://doi.org/10.1016/j.fm.2006.07.011
Baik, B. K., & Chinachoti, P. (2005). Bread staling: A review. Journal of Cereal Science, 41(3), 329-340.
https://doi.org/10.1016/j.jcs.2005.02.001
Cauvain, S. P., Young, L. S., & Pateras, I. M. (2007). Bread spoilage and staling. In S. P. Cauvain & L. S. Young (Eds.), Technology of breadmaking (2nd ed., pp. 275-298). Springer. https://doi.org/10.1007/0-387-38565-7_10
Gebremeskel, S., Garcia-Oliveira, A. L., Menkir, A., Adetimirin, V., & Gedil, M. (2017). Effectiveness of predictive markers for marker assisted selection of pro-vitamin a carotenoids in medium-late maturing maize (Zea mays L.) inbred lines. Journal of Cereal Science, 79, 27-34. https://doi.org/10.1016/j.jcs.2017.09.001
Guerzoni, M. E., & Corbo, M. R. (2008). Lactic acid bacteria and yeasts in sourdough fermentation. In P. F. Fox, P. L. H. McSweeney, J. C. Cogan, & T. P. Guinee (Eds.), Cheese: Chemistry, Physics and Microbiology (3rd ed., Vol. 2, pp. 291-324). Academic Press. https://doi.org/10.1016/B978-012263653-0/50012-X
Jiang, Z., Cong, Q., Yan, Q., Kumar, N., & Du, X. (2010). Characterisation of a thermostable xylanase from Chaetomium sp. and its application in Chinese steamed bread. Food Chemistry, 120(2), 457-462. https://doi.org/10.1016/j.foodchem.2009.10.038
Lee, S. M., & Kim, Y. S. (2005). Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Bread Quality. Korean Journal of Food Science and Technology, 37(6), 840-845. https://doi.org/10.9721/KJFST.2005.37.6.840
Li, J., Wang, S., & Zhang, Y. (2019). Effects of mushroom (Lentinula edodes) powder on the dough rheology and quality of steamed bread. Food Chemistry, 297, 124976. https://doi.org/10.1016/j.foodchem.2019.124976
Li, Y. O., & Komarek, A. R. (2017). Dietary fibre basics: Health, nutrition, analysis, and applications. Food Quality and Safety, 1(1), 47-59.
https://doi.org/10.1093/fqsafe/fyx007
Lu, X., Brennan, M. A., Serventi, L., & Brennan, C. S. (2018). Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties. Cereal Chemistry, 95(3), 418-427. https://doi.org/10.1002/cche.10043
Martins, S. I. F. S., van Boekel, M. A. J. S., & van Berkel, L. (2001). Maillard Reaction: Chemistry and implications in food science and nutrition. In L. E. M. L. Van den Bergh, & R. W. White (Eds.), Progress in Food Research: Food Science and Nutrition (Vol. 5, pp. 109-172). Elsevier Science B.V.
Maskan, M. (2001). The effect of heating on the color properties of sesame (Sesamum indicum L.) seeds. Journal of Food Engineering, 48(2), 115-119. https://doi.org/10.1016/S0260-8774(00)00155-2
Nguyen, C. D., & Nguyen, T. B. L. (2017). Effect of lotus seed and basis processing conditions on hamburger quality. Can Tho University Journal of Science, (49), 18–26 (in Vietnamese). https://doi.org/10.22144/ctu.jvn.2017.018
Nguyen, H. K. N. (2020). The effects of Saccharomyces cerevisiae yeast rate and fermentation time on the quality of Vietnamese sponge cake. Journal of Industry and Trade, (21), 32–37 (in Vietnamese).
Nguyen, K. D., Ngo, M. T., Nguyen, V. B., & Hoang, P. T. (2024). Study on the effect of supplementing pomegranate peel powder on cupcake quality. Journal of Science and Technology, Ho Chi Minh City University of Industry, 24(4), 77–86 (in Vietnamese).
Nguyen, T. M. H., & Tran, H. D. (2025). Effect of replacing Saccharose sugar with Trehalose on the properties of sponge cake and cookies. Journal of Science and Technology, Ho Chi Minh City University of Industry, (73), 4753 (in Vietnamese). https://doi.org/10.46242/jstiuh.v73i1.4753
Nguyen, T. T. T., & Nguyen, N. M. P. (2017). Improving of bread quality from frozen dough using ascorbic acid and α-amylase. CTU Journal of Innovation and Sustainable Development, (06), 121-126. https://doi.org/10.22144/ctu.jen.2017.035
Pham, H. P., Ngo, T. M. L., Huynh, L. X. A., & Tran, T. T. (2023). Study on the supplementation of durian peel powder of Ri6 variety (Durio zibethinus Murr.) in biscuit processing. Can Tho University Journal of Science, 59(4), 124–132 (in Vietnamese). https://doi.org/10.22144/ctujos.2023.170
Primo-Martin, C., Van de Pijpekamp, A., Van Vliet, T., De Jongh, H. H. J., Plijter, J. J., & Hamer, R. J. (2006). The role of the gluten network in the crispness of bread crust. Journal of Cereal Science, 43(3), 342-352. https://doi.org/10.1016/j.jcs.2005.12.007
Rolland, F., Moore, B., & Sheen, J. (2002). Sugar sensing and signaling in plants. The plant cell, 14(1), S185-S205. https://doi.org/10.1105/tpc.010455
Rosell, C. M., Santos, E., & Collar, C. (2007). Effect of fibre enrichment on dough rheology and bread quality. European Food Research and Technology, 225(1), 77–85. https://doi.org/10.1007/s00217-006-0373-1
Roy, A., Prasad, P., & Gupta, N. (2014). Volvariella volvacea: A macrofungus having nutritional and health potential. Asian Journal of Pharmacy and Technology, 4(2), 110–113.
Saidatul, S. W. K. W., Noriham, A., Zainal, S., Khairusy, S. Z., and Nurain, A. (2013). Impact of Non-thermal processing on antioxidant cctivity, phenolic content, ascorbic acid content and color of winter melon puree. International Food Research Journal, 20(2), 633-638.
Salehi, F. (2019). Characterization of different mushrooms powder and its application in bakery products: A review. International Journal of Food Properties, 22(1), 1375-1385.
https://doi.org/10.1080/10942912.2019.1650765
Scheuer, P. M., Luccio, M. D., Zibetti, A. W., de Miranda, M. Z., & de Francisco, A. (2016). Relationship between instrumental and sensory texture profile of bread loaves made with whole‐wheat flour and fat replacer. Journal of Texture Studies, 47(1), 14-23. https://doi.org/10.1111/jtxs.12155
Sefa-Dedeh, S., Cornelius, E., & Sakyi-Dawson, E. (2004). Effect of yeast on the rheological properties and microstructure of dough and quality of bread from wheat-sweet potato composite flour. Food Research International, 37(6), 577-583. https://doi.org/10.1016/j.foodres.2004.01.008
Steffenson, B., Mehus, J., & Walker, M. L. (2017). Genetic diversity and phenotypic variation in Saccharomyces cerevisiae from bread dough. Journal of Applied Microbiology, 122(6), 1469–1479. https://doi.org/10.1111/jam.13444
Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13(4), 215-225. https://doi.org/10.1016/S0950-3293(01)00039-8
Pyler, E. J., & Gorton, L. A. (2008). Baking Science & Technology (4th ed.). Sosland Publishing Company.
Thuy, N. M., Xuyen, H. B. B., Van Thanh, N., Giau, T. N., Tien, V. Q., & Van Tai, N. (2023). Influence of Gac aril, yeast, and sugar in high-quality sandwich bread making. Journal of Applied Biology and Biotechnology, 11(3), 180-186. https://doi.org/10.7324/JABB.2023.113285
Nguyen, N. T. T., Le, L. V., & Tran, T. M. (2022). Study on the making process of sourdough from fermented pineapple juice and application in bread making. Can Tho University Journal of Science, 58(2), 194-204 (in Vietnamese). https://doi.org/10.22144/ctu.jvn.2022.049
Topkaya, C., & Isik, F. (2019). Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes. Journal of Food Processing and Preservation, 43(6), e13868. https://doi.org/10.1111/jfpp.13868
Uysal, H., Bilgiçli, N., Elgün, A., İbanoğlu, Ş., Herken, E. N., & Demir, M. K. (2007). Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering, 78(3), 1074-1078. https://doi.org/10.1016/j.jfoodeng.2005.12.019
Wang, Z., & Chen, J. (2018). Proximate composition, mineral content, and amino acid profiles of selected edible mushrooms from China. Food Science and Biotechnology, 27(5), 1409–1416. https://doi.org/10.1007/s10068-018-0402-9
Wei, L., Van Beeck, W., Hanlon, M., DiCaprio, E., & Marco, M. L. (2025). Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health. Annual Review of Food Science and Technology, 16, 289-314. https://doi.org/10.1146/annurev-food-052924-070656
Xu, F., He, S. Z., Chu, Z., Zhang, Y. J. and Tan, L. H. 2016. Effects of heat treatment on polyphenol oxidase activity and textural properties of jackfruit bulb. Journal of Food Processing and Preservation, 40(5), 943 - 949.