Enrichment of Wheat Flour Bread with Pleurotus ostreatus Lyophilizate and Aqueous Extract—Influence on Dough and Bread Quality

The use of Pleurotus ostreatus lyophilizate (POL) and hot water extract (POE) as potential functional ingredients for the development of enriched bread was investigated. The effects of POL and POE were examined based on the results of empirical rheological measurements and physical, textural and sensory analysis of bread. POL was incorporated into dough as a partial substitute for wheat flour (1% and 5%), while POE was added as a replacement for part of the water required to achieve optimal dough consistency (2% and 10%). Inclusion of POL in dough formulation caused dough disintegration: extreme decrease in degree of softening, from 60 FU (control) to 275 FU (POL1) and 290 FU (POL5), and extensographic measurements could not be performed. The specific volume of bread with 10% POL decreased by 46% and the crumb hardness increased approximately four times compared to the control. On the other hand, rheological properties of dough with POE were comparable to control, resulting in minimal impact on physical, textural and sensory characteristics of bread. Both fortifying ingredients positively affected the total phenolic content and antioxidant activity of the bread, with a more pronounced effect observed for POL compared to POE. Additionally, bread enriched with 5% POL had total dietary fiber content of 4.7 g/100 g and could be labeled as a source of fiber. P. ostreatus derivatives show great potential for functional bread development; however, further research is needed to optimize their use and maintain bread quality.