Effect of straw mushroom (Volvariella volvacea) flour supplemented in gluten-free bread

Abstract

This project focuses on the nutrition analysis of the straw mushroom (Volvariella volvacea) flour ingredient in making gluten-free bread. Method of analysis includes proximate analysis following AOAC standard. Physical analysis on the characteristic of both types of bread, gluten-free bread and wheat bread, were conducted using a texture analyser and Minolta Colorimeter. The findings indicate that mushroom flour consists of the highest protein content (28.75%), fibre content (6.84%), ash content (6.03%) and moisture content (19.16%) among the gluten-free flour, wheat flour and cornflour. The mushroom flour also contains the lowest fat content (1.34%) and carbohydrate (37.96%) compared to wheat flour (2.30% and 69.54%), respectively. Mushroom flour powder has increased the gluten-free bread's protein (5.78% to 9.15%), fibre (0.95% to 1.60%), ash (4.95% to 5.09%), and lower the fat content (7.74% to 7.34%). With the mushroom flour powder, gluten-free bread can achieve the nutrition content as wheat bread by increasing its protein (9.15%), fibre (1.60%), ash (5.09%) and carbohydrate (45.11%) in gluten-free bread compared to wheat bread which contains protein (9.19%), fibre (0.92%), ash (2.73%) and carbohydrate (44.63%). The fat content (7.34%) and moisture content (31.70%) of gluten-free bread are lesser than the wheat bread (8.98% and 33.56%) when mushroom flour powder is supplemented in both types of bread. The hardness of the gluten-free bread was reduced (1154.33 g to 930.67 g) and mimic the similar texture of wheat bread in terms of cohesiveness (0.64%) and springiness (0.44%) after the addition of mushroom flour. Along with the result obtained, mushroom flour powder is applicable in the product development sector to explore a new market of gluten-free products. The new ingredient flour is beneficial for those with gluten intolerance, whereby they can consume this gluten-free bread supplemented with mushroom flour to gain the same level of nutrition as wheat bread.