Quality of bread supplemented with mushroom mycelia |
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Authors: | Enkhjargal Ulziijargal Joan-Hwa Yang Li-Yun Lin Chiao-Pei Chen Jeng-Leun Mau |
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Affiliation: | 1. Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC;2. NCHU-UCD Plant and Food Biotechnology Program, Biotechnology Center, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC;3. Department of Restaurant and Institutional Management, Shih Chien University, Taipei 10462, Taiwan, ROC;4. Department of Food Science and Technology, Hungkuang University, Shalu, Taichung 43302, Taiwan, ROC |
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Abstract: | Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus were used to substitute 5% of wheat flour to make bread. Bread quality, including specific volume, colour property, equivalent umami concentration (EUC), texture profile analysis, sensory evaluation and functional components, was analysed. Mycelium-supplemented bread was smaller in loaf volume and coloured, and had lower lightness and white index values. White bread contained the lowest amounts of free umami amino acids and umami 5′-nucleotides and showed the lowest EUC value. Incorporating 5% mushroom mycelia into the bread formula did not adversely affect the texture profile of the bread. However, incorporating 5% mushroom mycelia into the bread formula did lower bread’s acceptability. After baking, mycelium-supplemented bread still contained substantial amounts of γ-aminobutyric acid and ergothioneine (0.23–0.86 and 0.79–2.10 mg/g dry matter, respectively). Overall, mushroom mycelium could be incorporated into bread to provide its beneficial health effects. |
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Keywords: | Mushroom mycelia Bread Colour Texture profile analysis Sensory evaluation |
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