Application of shiitake and maitake extracts to wheat flour and their effect on technological and baking properties

Shiitake and maitake extracts were added to composite flours in the amounts of 5%, 7.5%, and 10%, which subsequently changed the basic technological properties of the composite flours. Compared to control flour, wet gluten content decreased only slightly, but gluten swelling and gluten extensibility decreased significantly. Falling number, Zeleny sedimentation volume, and crude protein also decreased. The experimental loaves were baked from composite flours and evaluated by Volscan. The weight of the experimental loaves decreased in proportion to the amount of addition of medicinal mushroom extract. The volume and specific volume of the experimental loaf decreased with the addition of maitake extract in proportion to its amount. The addition of shiitake extracts in the amount of 5% increased the volume and specific volume of the experimental loaf; however, higher additions (7.5%, 10%) reduced the evaluated parameters in the case of shiitake extract. Nevertheless, all additions were technologically acceptable, and the differences in technological quality of experimental loaves compared to control loaves were not significant. These types of designed foods with nutritional benefits have potential for producers and are desirable to consumers.