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Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Bread Quality

  • 학술저널

Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Bread Quality

Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Bread Quality

Ga-Hyung Hong Young-Soo Kim Geun-Seoup Song

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초록

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of 1% oyster mushroom powder could be supplemented to make an acceptable quality of bread.

목차

Abstract

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

REFERENCES

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참고문헌(23)

  • 1.

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  • 2.

    AOAC. 1980. Official Methods of Analysis. 13th ed. Association of official analytical chemists, Washington DC.

  • 3.

    Bergman CJ, Gualberto DG, Weber CW. 1994. Development of high temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L.) Walp). Cooling quality, color and sensory evaluation. Cereal Chem 71: 523-527.

  • 4.

    Bobek P, Galbavy S. 1999. Hypocholesterolemic and antiatherogenic effect of oyster mushroom (Pleurotus ostreatus) in rabit. Nahrung 43: 339-342.

  • 5.

    Bobek P, Ozdin L, Galbavy S. 1998. Dose- and timedependent hypocholesterolemic effect of oyster mushroom (Pleurotus ostreatus) in rat. Nutr 14: 282-286.

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