Abstract:

The effect of adding fresh Pleurotus ostreatus subjected to different processing methods on bread sensory
quality, texture properties, anti-aging property and flour farinogram was examined. The nutritional components of bread
before and after addition of Pleurotus ostreatus were compared. The results showed that adding Pleurotus ostreatus
treated with homogenization, sugaring or autoclaving could improve the sensory quality, texture properties and anti-aging
property of bread. Bread added with 9% autoclaved Pleurotus ostreatus had the best sensory quality, texture properties
and flour farinogram. The anti-aging property of bread added with Pleurotus ostreatus was remarkably superior to that of
control samples.

Key words: Pleurotus ostreatus, bread, sensory evaluation, texture properties, flour farinogram