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KMID : 1007520030120020146
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Food Science and Biotechnology
2003 Volume.12 No. 2 p.146 ~ p.150
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Quality of Bread Prepared with Wheat Flour and Oak Mushroom Powder
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Hong, Ga-Hyung
Song, Geun-Seoup/Kim, Young-Soo
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Abstract
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Effects of oak mushroom (Lentinus edodes) powder on dough rheology and bread quality were examined. The initial pasting temperature increased, whereas peak and final viscosities decreased with increasing content of oak mushroom powder. Increases in water absorption, dough development time, and mixing tolerance index, and decrease in dough stability with the increase of oak mushroom powder were obtained. The addition of oak mushroom powder increased loaf weight and decreased loaf volume. Rough and coarse crumb texture with dark color was observed with the increase of oak mushroom powder. The firmness of bread crumb containing oak mushroom powder increased during storage periods (0-3 days). Sensory evaluations revealed that an acceptable quality of bread could be obtained by the addition of 1% oak mushroom powder.
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