The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Proximate Composition and Quality Characteristics of White Bread with Lentinus edodes Powder

표고버섯가루 분말 첨가 식빵의 일반성분 및 품질 특성

  • Kim, Young-Mo (Dept. of Food and Nutrition, Gwangju Health University)
  • 김영모 (광주보건대학교 식품영양과)
  • Received : 2017.09.27
  • Accepted : 2017.11.13
  • Published : 2017.12.31
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Abstract

The quality properties of bread with Lentinula edodes powder were investigated to find the most adequate ratio of the Lentinula edodes powder. The protein and crude fat were increased in proportion to the added quantity of Lentinula edodes powder. The amount of ash was found the most in the bread with 1% Lentinula edodes powder. It was confirmed that the volume of bread with Lentinula edodes powder decreased as the amount of the Lentinula edodes powder increased. The brightness was the highest in the control and was inversely proportional to the added amount of Lentinula edodes powder. The yellowness and redness of the dough were proportional to the added amount of Lentinula edodes powder. Total amino acids and free amino acids were found. The dough with 3% Lentinula edodes powder contained the highest amounts of both, followed by 2%, and 1%. When evaluating the length of storage, the bread's springiness and cohesiveness decreased. Regarding the taste, preference was given to the bread with 2% Lentinula edodes powder, which had the lowest value of bad odors and odd texture in the sensory test.

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References

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