Open Access
Table 4.
Physico-chemical indicators of quality of bread with supplements based on flour enriched with mycelium of champignon bicuspid
| Options | Volume of bread, cm3 / 100 g | Crumb porosity,% | Moisture, % | Acidity, degrees |
|---|---|---|---|---|
| Wheat flour bread (control) | 240 | 74.1 | 30.66 | 2.4 |
| Wheat flour bread with a 3% food protein supplement based on soft wheat grain | 255 | 78.6 | 30.03 | 3.0 |
| Wheat flour bread with a 3% food protein supplement based on oat grain | 250 | 75.2 | 31.19 | 2.8 |
| Wheat flour bread with a 3% food protein supplement based on barley grain | 255 | 75.9 | 32.00 | 2.8 |
| Wheat flour bread with a 3% food protein supplement based on millet grain | 260 | 78.5 | 32.07 | 2.6 |
| Wheat flour bread with a 3% food protein supplement based on buckwheat grain | 230 | 74.5 | 30.21 | 2.8 |
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