Effect of fermentable sugar derived from maitake mushroom (Grifola frondosa) on dough-making in mushroom bread
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- Okamura Tokumitsu
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
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- Hamada Kazumi
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
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- Takeno Tomomi
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
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- Okuda Nobuko
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
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- Ohsugi Masahiro
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
Bibliographic Information
- Other Title
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- きのこパン生地形成におけるマイタケ由来発酵糖の影響
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Description
The addition of maitake homogenate to white bread dough affected the gas production by baker's yeast. After 4 hours of incubation, total gas production increased about 2.1 times more than that of standard dough, and a few large holes and many small holes appeared on top of the dough containing maitake after 6 hours of incubation. Gas production increased with the increasing consumption of glucose and mannitol in maitake. The addition of maitake to wheat flour increased the production of low molecular weight sugar (fermentable sugar). Therefore, we concluded that the addition of maitake to white bread dough provided nutrients as a fermentable sugar for the yeast. This resulted in the excessive initial production of gas forming holes upon exiting the dough and reducing the volume of the dough as a result. Consequently, the dough in which holes were formed on top was broken before oven baking, and the loaf volume and specific loaf volumes of the bread containing 5% maitake was markedly decreased when an automatic bread baker was used.
Journal
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- Mushroom science and biotechnology
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Mushroom science and biotechnology 7 (4), 189-195, 1999
Japanese Society of Mushroom Science and Biotechnology
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Details 詳細情報について
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- CRID
- 1390282681201150720
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- NII Article ID
- 110008679454
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- NII Book ID
- AA12493760
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- ISSN
- 24330957
- 13453424
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- Text Lang
- en
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- Data Source
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- JaLC
- CiNii Articles
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- Abstract License Flag
- Disallowed