Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling

This study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increasing trend. The wheat bread containing DIP showed significantly higher (P < 0.05) content of protein and dietary fibre compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly (P < 0.05) increased. The moisture and texture of bread during storage improved significantly (P < 0.05), and the enthalpy of bread decreased significantly (P < 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking product with improved nutritional, antioxidant properties and bread staling.

Automated summary

This study investigated the effects of adding Dictyophora Indusiata powder (DIP) on the physical, nutritional, antioxidant, and sensory properties, as well as starch digestibility of wheat bread. The results showed that the addition of DIP decreased the specific volume of the bread but increased its chewiness. The bread with DIP had higher levels of protein and dietary fiber, as well as increased total phenolic content and antioxidant properties. Additionally, the moisture and texture of the bread improved during storage, and its enthalpy decreased during the staling period.