Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 84597 10.21603/2074-9414-2024-2-2502 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology Ферменты биомассы мицелия грибов Cordyceps militaris и Lentinula edodes в технологии хлеба https://orcid.org/0000-0002-4286-7783 Минаков Денис Викторович Minakov Denis V. https://orcid.org/0000-0002-6727-5979 Конева Светлана Ивановна Koneva Svetlana I. https://orcid.org/0000-0002-4990-943X Егорова Елена Юрьевна Egorova Elena Yu. egorovaeyu@mail.ru Алтайский государственный университет Барнаул Россия Altai State University Barnaul Russian Federation Алтайский государственный технический университет им. И. И. Ползунова Барнаул Россия Polzunov Altai State Technical University Barnaul Russian Federation Алтайский государственный технический университет им. И. И. Ползунова Барнаул Россия Polzunov Altai State Technical University Barnaul Russian Federation 03 07 2024 03 07 2024 54 2 222 235 28 08 2023 03 10 2023 https://fptt.ru/en/issues/22705/22645/

Грибы видов Cordyceps militaris и Lentinula edodes известны своей внеклеточной протеолитической, амилолитической и лакказной активностями, важными для хлебопечения. Цель работы заключалась в исследовании влияния ферментов грибов C. militaris и L. edodes на характеристики мучных смесей, связанные с активностью ферментов амилолитического и протеолитического действия, а также на качество и выход выпеченных мучных изделий. Объектами исследования выступили штаммы грибов C. militaris SRG4 и L. edodes 3790; порошок биомассы мицелия грибов на стерильном зерновом субстрате (рис и пшеница); смеси пшеничной хлебопекарной муки с порошком биомассы мицелия грибов; образцы хлеба из экспериментальных мучных смесей. Использовали стандартные и отраслевые методы контроля сырья и продукции хлебопекарного производства. Установили, что биомассу мицелия грибов C. militaris и L. edodes можно рассматривать как дополнительный хлебопекарный ингредиент благодаря наличию ферментов гидролитического действия, содержанию белка (32,2 ± 1,5 и 26,4 ± 2,0 % соответственно), специфичных полисахаридов (36,7 ± 0,8 и 52,2 ± 1,2 % соответственно) и каротиноидов (1600 ± 40 мкг/г биомассы C. militaris). Наличие в мицелии грибов активных амилаз и протеиназ обеспечило повышение сахарообразующей способности, снижение числа падения мучных смесей и увеличение количества отмываемой клейковины при уменьшении упругости, а также приемлемые структуру и вязкость теста при добавлении 1–4 % порошка биомассы мицелия. Выпечка изделий с такой дозировкой обеспечила получение хлеба стандартного качества. С увеличением дозировки отметили потемнение мякиша и повышение его влажности, снижение удельного объема; у изделий с C. militaris выявили нарастание кислотности. Полученные результаты подтверждают возможность использования в условиях хлебопекарного производства биомассы мицелия грибов C. militaris и L. edodes (в качестве источника ферментов) вместе с зерновым субстратом. Определение оптимальной дозировки и режимов ведения технологического процесса требуют дополнительных исследований.

Cordyceps militaris and Lentinula edodes are known for their high extracellular proteolytic, amylolytic, and laccase activity, which is important for bakery production. This article describes the effect of enzymes obtained from mycelial biomass of C. militaris and L. edodes on such properties of flour mixes as amylolytic and proteolytic enzymic activity during baking, technological costs, and bread quality. The research featured strains of C. militaris SRG4 and L. edodes 3790 fungi; mycelial biomass powder of these fungi on a sterile grain substrate (rice, wheat); experimental flour mixes of wheat bread and first-grade baking flour with mycelial biomass powder; bread made from the experimental flour mixes. The experimental part included standard methods used in the bakery industry. The mycelial biomass of C. militaris and L. edodes fungi proved to be a promising baking additive because it possessed hydrolytic enzymes and was rich in protein substances (32.2 ± 1.5 and 26.4 ± 2.0%, respectively), specific mushroom polysaccharides (36.7 ± 0.8 and 52.2 ± 1.2%, respectively), and carotenoids (1600 ± 40 mcg/g of C. militaris biomass). The active amylases and proteinases in the mycelial biomass powder improved the sugar-forming ability and reduced the falling number. In addition, they raised the amount of washed gluten with a slight decrease in elasticity, as well as provided an acceptable structure and viscosity of the dough at 1–4% of mycelial biomass powder. This dose resulted in an optimal bread formulation of standard quality. A bigger amount caused the crumb to darken and increased its humidity while reducing the specific volume. The bread samples with C. militaris were too acid. Mycelial biomass of C. militaris and L. edodes proved to be a good source of enzymes to be used with grain substrates in bakery production. Further research is needed to define the optimal dose and processing modes.

 Биотехнология аскомицеты базидиомицеты Cordyceps militaris Lentinula edodes активность ферментов хлеб тесто сахаробразующая способность клейковина качество Biotechnologies ascomycetes basidiomycetes Cordyceps militaris Lentinula edodes enzyme activity bread dough sugar-forming ability gluten quality

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