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3/2025 vol. 75
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ORIGINAL ARTICLE
Effect of Medicinal Mushroom Powders on the Gluten Structure in the Wheat and Semolina Doughs
Agnieszka Nawrocka 1
,
 
Aldona Sobota 2
,
 
Konrad Kłosok 1
,
 
Renata Welc-Stanowska 1,3
,
 
Agata Sumara 4
,
 
Emilia Fornal 4
 
 
 
More details
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1
Laboratory of Assessment of Grain Materials Quality, Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
 
2
Department of Engineering and Cereals Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland
 
3
Department of Plant Physiology and Biophysics, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland
 
4
Department of Bioanalytics, Medical University of Lublin, Jaczewskiego 8, 20-090 Lublin, Poland
 
 
Submission date: 2025-03-27
 
 
Acceptance date: 2025-07-08
 
 
Online publication date: 2025-07-29
 
 
Publication date: 2025-07-29
 
 
Corresponding author
Agnieszka Nawrocka   

Laboratory of Assessment of Grain Materials Quality, Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Doświadczalna 4, 20-290, Lublin, Poland
 
 
Pol. J. Food Nutr. Sci. 2025;75(3):208-220
DOI: https://doi.org/10.31883/pjfns/208020
 
 
Article (PDF)
References (49)
 
KEYWORDS
infrared spectroscopy
mushroom polyphenolic profile
semolina dough
water populations
wheat dough
 
TOPICS
ABSTRACT
Wheat flour and durum semolina were enriched with powders from four medicinal mushrooms during dough mixing. Wheat flour and durum semolina were substituted with chaga, Cordyceps sinensis, reishi and lion’s mane powders at 3%, 6%, 9% and 12% (w/w). Changes in the gluten secondary structure and water populations of the dough samples were determined by means of Fourier transform infrared spectroscopy (FT-IR). As a result of mushroom powder incorporation, the formation of additional pseudo-β-sheets (aggregated structures) was observed in wheat flour doughs, whereas aggregates and additional α-helices were formed in the durum semolina doughs. Structural differences observed between dough materials can be due to the gluten index and particle size. Generally, chaga, reishi and lion’s mane powders caused an increase in the content of α-helices and a decrease in the content of pseudo-β-sheets, parallel-β-sheets and antiparallel-β-sheets. C. sinensis powder induced the formation of pseudo-β-sheets from α-helices, β-turns and antiparallel-β-sheets. The content of the mushroom powders in wheat flour and durum semolina doughs slightly affected the changes observed in the secondary structure of gluten. Amounts of particular water populations did not change or changed slightly in the presence of medicinal mushroom powders, which was presumably due to complex chemical composition of the mushroom powders. Analysis of the FT-IR spectra showed that the type of the observed structural changes depended on the material type the dough was prepared from as well as chemical composition of the mushroom powder.
FUNDING
The authors received no financial support for the research, authorship, and/or publication of this article.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interests.
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