Browse > Article

Quality Characteristics of White Bread made with Flour of Wheat Cultured with Pleurotus ostreatus  

Kim, Han-Sup (Dept. of Food Science and Food Service Industry, Yeungnam University)
Chung, Hyun-Chae (Dept. of Food Science and Food Service Industry, Yeungnam University)
Bae, Jong-Ho (Dept. of Confectionery Decoration, Daegu Mirae College)
Han, Gi-Dong (Dept. of Food Science and Food Service Industry, Yeungnam University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.22, no.6, 2012 , pp. 879-885 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics of white bread made with flour of wheat cultured with Pleurotus ostreatus(POW). The property of the wheat used for the solid-state cultivation of the Pleurotus ostreatus was examined. The hydration time of wheat with cold water was 10 hours, with a final moisture content of 39%, which was much less than the optimum moisture content for mycelial growth. However, hot water soaking reduced the required hydration time of the wheat, and elevated the moisture content to 65% within 90~120 min. The POW was composed of 7.2% moisture, 15.4% protein, 1.1% fat, 1.7% ash and 2.9% fiber. The POW was substituted for wheat flour in white bread recipes at weight percentages of 0%, 2.5%, 5%, 7.5% and 10%. The weight, volume and fermentation of the dough tended to decrease with increasing POW content. The color of the bread crust and crumb darkened with increasing POW content. A sensory evaluation showed a high preference for the white bread made with 5% POW, indicating that the addition of 5% POW to flour for bread dough could improve the quality characteristics of white bread. These study results also provide useful information for using the flour of wheat cultured with Pleurotus ostreatus as an ingredient source for food processing.
Keywords
Pleurotus ostreatus; white bread; confection quality;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 김성곤, 조남지, 김영호 (1999) 제과제빵과학. (주)비앤씨월드, 서울. pp 27-32.
2 AOAC (1984) Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists. Washington DC.
3 Chihara G, Hamuro J, Maeda YY, Arai Y, Fukuoka F (1970) Fractionation and purification of polysaccharides with marked antitumor activity, especially Lentinan from Lentinus edodes (Berk) Sing (an edible mushroom). Cancer Res. 30: 2776-2781.
4 Chung HC, Lee JT, Kwon OJ (2004) Bread properties utilizing extracts of Ganoderma lucidum (GL). J Korean Soc Food Sci Nutr 33: 1201-1205.   DOI   ScienceOn
5 Fukuda K, Uematsu T, Hamada A, Akiya S, Komatsr N, Okubo S (1975) The polysaccharide from Lampteromyces japonicas. Chem Pharm Bull 23: 1955-1959.   DOI   ScienceOn
6 Hirase S, Nakai S, Akstsu T (1976) Structure studies on the antitumor active polysaccharides from Coriolus versicolor (Basidiomycetes).I. Fractionation with barium hydroxide. Yakugaku Zasshi 96: 419-424.   DOI
7 Jung IC (1996) Culture and utilization of Basidiomycetes. Ph D Dissertation Yeungnam University, Gyeongsan. pp 4-6.
8 Kim GH, Han HK (1998) The effect of mushroom extracts on carbon tetrachloride-induced hepatotoxicity in rats. J Korean Soc Food Sci Nutr 27: 326-332.
9 Kim ND, Choi SG, Joo HK (1992) Changes of chemical composition and enzyme activity of soybean by processing method. J Korean Soc Agric Chem Biotechnol 35: 232-236.
10 Kim TM (2004) Antioxidative activities of Pleurotu seryngii and production of spongecakes. MS Thesis Kyungsang University, Jinju. pp 3-7.
11 Komatsu N, Olubo S, Kikumoto S, Kikmuro SG, Skai S (1969) Host mediated antitumor action of Schizophyllan, a glucan produced by Schizophyllum commune. Gann 60: 137-144.
12 Lee KH, Jeong H, Kim YI, Kim BK (1991) Production of antihypertensive constituents from Ganoderma lucidum IY005 by fermentation using industrial wastes. Korea J Mycol 19:161.
13 Lee MJ, Kyung KH, Chang HG (2004) Effect of mushroom (Lentinus tuberregium) powder on the bread making properties of wheat flour. Korean J Food Sci Technol 36: 32-37.
14 Lee SB, Oh SH, Lee YK, Kim SD (2005) Characteristics of dough fermentation and quality characteristics of bread using submerged culture broth of Fomitopsis pinicola mycelium. Korean J Food Preserv 12: 583-590.
15 Maleki M, Noseney RC, Mattern PJ (1980) Effects of loaf volume, moisture content and protein quality on the softness and staling rate of bread. Cereal Chem 57: 138-140.
16 Pomeranz Y, Shogren MD, Finney KF, Bechitel DB (1977) Fiber in breadmaking-effects on functional properties. Cereal Chem 54: 25-41.
17 Park HS, Choi KM, Han GD (2008) Changes of breadmaking characteristics with the addition of rice bran, fermented rice bran and rice bran oil. J Korean Soc Food Sci Nutr 37: 640-646.   DOI   ScienceOn
18 Player EJ (1979) Physical and chemical test methods. In Baking Science and Technology. 2nd. Sosland publishing company. Kansas. pp 891-895.
19 Player EJ (1988) Baking Science and Technology. 2nd. Sosland publishing company. Kansas. p 588.
20 Roh SH (2000) A study on baking white bread product development according to the amounts of mushroom powder added. The Korean Journal of Culinary Research 6: 281-289.
21 Toth JO, Luu B (1983) Triterpenes cytotoxiques de Ganoderma lucidum (Polyporacee). Tetrahedron Lett 24: 1081-1084.   DOI   ScienceOn