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Quality of bread supplemented with mushroom mycelia

By Enkhjargal Ulziijargal, Joan-Hwa Yang, Li-Yun Lin, Chiao-Pei Chen and Jeng-Leun Mau


Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus wereused 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 functionalcomponents, 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 freeumami amino acids and umami 50-nucleotides and showed the lowest EUC value. Incorporating 5% mushroommycelia 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 c-aminobutyric acid and ergothioneine(0.23–0.86 and 0.79–2.10 mg/g dry matter, respectively). Overall, mushroom mycelium could beincorporated into bread to provide its beneficial health effects

Topics: Mushroom mycelia, Bread, Colour, Texture profile analysis, Sensory evaluation
Year: 2014
DOI identifier: 10.1016/j.foodchem.2012.10.051
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