The Design of the Formula for Edible Mushroom Steamed Bread Flour and Its Quality Improvement

The formula of high quality edible mushroom steamed bread powder with balanced nutrition was studied. The amino acid composition of edible mushroom powder and wheat flour was calculated by amino acid scoring method. Following the standards of the FAO/WHO rules about the amino acid composition mode,the optimal formula of edible mushroom steamed bread flour was solved by Excel linear programming. The effects of the modifier on texture,sensory properties of edible mushroom steamed bread and the micro structure of the dough was discussed,and the formulation of composite improver was optimized by response surface test. The results showed that the amino acid score of the wheat flour was 33.45,the optimal formula of edible mushroom steamed bread powder was the pleurotu comucopiae powder 23.07%,hypsizygus marmoreus powder 5.28%,and agaricus bisporus powder 11.06%. The response surface method optimization of edible mushrooms powder compound steamed bread modifier improvement of the experiment showed that when the gluten powder(GLU)quantity was 10.18%,monoglycerides(MAC)adding amount was 0.50%,fungus-amylase(FUN)content was 35.85 mg/kg,pentopan(PEN)addition amount was 51.43 mg/kg,the maximum of sensory score was 86.37. By the formula,the mushroom steamed bread had better taste and higher nutritional value.