THE EFFECT OF ADDING DIFFERENT RATES OF MUSHROOM POWDER TO THE WHEAT FLOUR ON THE NUTRITIONAL VALUE OF PROTEINS, SENSORY AND PHYSICAL PROPERTIES OF LOCAL BREAD

Abstract

Current study was conducted to determine the effect of adding different rates of mushroom powder in the dough on the chemical composition and improve the nutritional value of domestic wheat flour. Three rates of mushroom powder (5%, 10% and 15%) were added into wheat flour to achieve the aim above. The experiment was arranged using complete randomized design (CRD) and means were compered at 0.05 using Duncan test. Results of chemical analysis showed that domestic wheat flour contents of protein, fat, ash, moisture, fibers, carbohydrates and pH were 11.1, 0.7, 1, 14.8, 1.7, 70.7 and 6.7 respectively. While these contents in mushroom powder, were amounted 36, 1.7, 1.3, 4, 12, 6.4, 42.2 and 5.6 respectively. Results also indicated that adding different rates of mushroom powder was increased protein, ash, fibers and fat, while, the percentage of carbohydrates was decreased compare to wheat flour without mushroom powder. Enhancing domestic wheat flour with mushroom powder can improve the nutritional value and the taste of bread.