Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

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

Pleurotus ostreatus을 배양한 밀 분말 첨가가 식빵의 품질 특성에 미치는 영향

  • 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)
  • 김한섭 (영남대학교 자연자원대학 식품학부 식품공학전공) ;
  • 정현채 (영남대학교 자연자원대학 식품학부 식품공학전공) ;
  • 배종호 (대구미래대학 제과데코레이션과) ;
  • 한기동 (영남대학교 자연자원대학 식품학부 식품공학전공)
  • Received : 2012.11.05
  • Accepted : 2012.12.29
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

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.

밀에 대한 느타리버섯 균사체 배양 특성 및 균사체 배양밀가루를 첨가한 제빵 적성에 대하여 조사하였다. 느타리버섯 균사체를 접종하기 위해서는 온수를 이용한 침지가 냉수보다 유용하였으며, 균사체가 배양된 밀은 통밀보다 수분함량이 높은 것으로 나타났으나 일반 성분에는 큰 차이를 보이지 않았다. 이러한 균사체배양 밀가루의 첨가량을 달리하여 식빵을 제조한 결과, 첨가량이 증가할수록 식빵의 무게, 부피 및 반죽의 발효 팽창력은 모두 대조구에 비하여 전체적으로 감소하였다. Crust와 crumb의 색도는 균사체 배양 밀가루 첨가량이 증가함에 따라 전체적으로 감소하였다. 관능 평가결과, 향과 맛 그리고 종합적인 기호도에서 균사체 배양 밀가루 5% 첨가군이 높은 기호도를 나타내어, 균사체 배양 밀가루를 실제 제빵에 이용할 경우 5% 미만이 적절할 것으로 사료된다. 이러한 연구는 기능성 소재를 이용한 제빵 제조에 유용한 정보를 제공하며 또한 균사체 배양 밀가루의 식품소재로의 이용에 도움을 줄 것으로 사료된다.

Keywords

References

  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. https://doi.org/10.3746/jkfn.2004.33.7.1201
  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. https://doi.org/10.1248/cpb.23.1955
  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. https://doi.org/10.1248/yakushi1947.96.4_419
  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. 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. https://doi.org/10.3746/jkfn.2008.37.5.640
  17. Player EJ (1979) Physical and chemical test methods. In Baking Science and Technology. 2nd. Sosland publishing company. Kansas. pp 891-895.
  18. Player EJ (1988) Baking Science and Technology. 2nd. Sosland publishing company. Kansas. p 588.
  19. Pomeranz Y, Shogren MD, Finney KF, Bechitel DB (1977) Fiber in breadmaking-effects on functional properties. Cereal Chem 54: 25-41.
  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. https://doi.org/10.1016/S0040-4039(00)81610-X