Development Of Straw Mushroom (Volvariella Volvacea) Flour And Its Application In Baking Product

Abstract

: This project analyzes and evaluates new products by improving the ingredient flour to make gluten-free bread. The straw mushroom (Volvariella volvacea) is supplemented with gluten-free and wheat bread. This study aims to improve the proximate composition and physical characteristics of gluten-free bread supplemented from mushroom flour powder. The analysis method includes proximate analysis following AOAC (2000) standard, physical analysis on the characteristic of bread using texture analyzer, and Minolta Colorimeter. The findings provide scientific proof that gluten-free bread supplemented with mushroom flour powder has increased its protein, fibre, ash, and carbohydrate content and lowered its moisture content. The texture of gluten-free bread can mimic the texture of wheat bread after the addition of mushroom flour. This research is beneficial for those with gluten intolerance. They can consume this gluten-free bread upplemented with mushroom flour to gain the same level of nutrition as wheat bread.