Development and Characterization of Bread from Mushroom and Wheat Composite Flour

This study was focused on substituting a part of whole wheat flour (WWF) with mushroom flour
(MF) to develop mushroom bread for children, as an attempt to solve the problem in protein
energy malnutrition of children from 1-5 years. The effect of mushroom supplementation on
some physico-chemical and sensory properties of wheat bread was determined, as well as the
dough rheological properties(farinograph) of the whole wheat flour with various proportions of
the protein- rich mushroom flour were investigated. Examination of the functional properties
of two different flours and breads were carried out. Analyses were made for different
formulated bread and compared with the recommended daily allowance (RDA). The crude
protein, crude fat, crude fibre ,ash and energy of the composite bread loaves increased
significantly (p < 0.05) from 10.21% to 23.92%, 1.72% to 1.92%, 1.59% to 2.57% ,0.88% to
2.69% and 275.4kcal to 276.45kcal, respectively ; while the moisture content and carbohydrate
decreased with increased level of supplementation from 30.84% to 28.02%, and 54.76% to
40.89% respectively. There was also a decrease in bulk density and bread volume by
22.22% and 44.86% respectively, with progressive inclusion of the mushroom flour