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http://dx.doi.org/10.3746/jkfn.2004.33.7.1201

Bread Properties Utilizing Extracts of Ganoderma lucidum (GL)  

정현채 (쁘리앙떼 베이커리(주))
이준탁 (대구시 보건환경연구)
권오진 (대경대학 호텔조리학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.7, 2004 , pp. 1201-1205 More about this Journal
Abstract
The purpose of this study was to develop functional breads added with Ganoderma lucidum (GL) extract which was well known for preventing various adult diseases and cancer. It was observed that bitter taste was increased with up to 8％ GL extract while dough volume was increased at the first dough fermentation period and baking loss reduction was decreased. In terms of sensory evaluation, there were not so much significant differences with 2％ added GL extract. In 4, 6, 8％ added GL extract bread, it was found that 4％ was ordinary and 6％ and 8％ were bad compared to the control bread. The bread with 2％ added GL extract was excellent, 4％ was ordinary and 6, 8％ was badly evaluated in the internal texture. It's possible to make the functional breads baking with 2％ GL extract which is similar to the control breads based on the above results.
Keywords
Ganoderma lucidum (GL); baking; bread;
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