• Food Science and Preservation
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• v.5 no.3
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• pp.275-280
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• 1998

The effects of Poria cores powder addition on bread making were investigated by evaluation of dough rasing power, rheological properties of dough by farinograph and extensograph color and sensory quality. As increment of Poria cocos powder, dough rasing power and extensibility were decreased but water absorption rate and resistance were increased. Time for dough formation, stability and v/v point of dough were increased when 5 and 10 percent of Poria cocos powder were added. Color of bread wasn't significantly different when Poria cocos powder was added up to 10 percent. Overall acceptance by sensory evaluation was the best when 5 percent of Poria cocos powder was added, tut there are no significant difference among breads which were made with various mixing rates of Poria cocos powder.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.539-544
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• 1998

A study was conducted to investigate the effects of Poria cocos powder on dough rheology and wet noodle quality. Poria cocos powder had considerably lower content of crude protein, crude fat and crude ash than those of wheat flour. Poria cocos powder had also much bigger particle size $(74.62\;{\mu}m)$ and larger surface area $(3884.13\;cm^2/g)$ than those of wheat flour. The peak, final viscosities and setback in amylograph increased with the increase of Poria cocos powder concentration. The water absorption and dough stability in farinograph increased with the increase of Poria cocos powder concentration. With the increase of Poria cocos powder, the L values decreased in wheat flour-Poria cocos powder blend and dough, but increased in wet noodles. The cooked weight and volume of cooked noodles decreased, but the turbidity of soup increased with the increase of Poria cocos powder concentration. The hardness, cohesiveness, chewiness and springiness of cooked noodles had the biggest values at 3% addition of Poria cocos powder, but the values decreased above that concentration. The sensory evaluation of cooked noodles showed that the wet noodles with high quality could be produced by $5{\sim}7%$ addition of Poria cocos powder.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.554-562
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• 2008

In this study, we attempted to assess the efficacy of a method to improve the quality of prepared bread via the addition Poria cocos powder to wheat flour at a range of concentrations from $0{\sim}5%$. The approximate composition for Poria cocos powder was as follow: moisture 7.67%, crude protein 0.61%, crude fat 0.58%, crude ash 0.32%, and crude fiber 0.30%, when using the flour to which the Poria cocos powder had been added, specific volume, falling number, and dough yield values all increased with increasing concentrations of added Poria cocos powder. The result of our microscopic observations revealed a relative scarcity of larger starch granules, and the bread prepared with the Poria cocos powder evidenced a sparse structure. With regard to the Hunters color value measurements, the L value decreased with increasing concentrations of Poria cocos powder. but the a and b values evidenced an inverse relationship with the concentration of added powder. The texture, hardness, and adhesiveness characteristics of the bread decreased with increasing concentration of added Poria cocos powder. but the gumminess and chewiness of the bread increased. However, we noted no significant differences in the springiness and cohesiveness characteristics among the experimental groups assessed herein. In the sensory evaluation, the quality of the 2% or 3% Poria cocos powder breads was optimal in terms of its taste and flavor.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1998.04a
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• pp.44-44
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• 1998

• The Korean Journal of Mycology
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• v.19 no.1
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• pp.54-60
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• 1991

In the traditional medicine, the basidiocarps of Poria cocos (Fr.) Wolf naturally collec­ted have been widely used as a traditional remedy for dropsy, diarrhea, gonorrhea and nervous disease more than 3500 years ago. It was recently found to be composed of the particular compounds having antitumor effects. Therefore, its demand has been gradually increased, whereas it is still dependent upon the natural harvest. The artificial cultivation of P. cocos was carried out to observe the morphological characteristics and to investigate the cultural characteristics of P. cocos isolates collected. The morphological characteristics of its basidiocarps was observed. The physiological aspects of its isolates were also investigated.

• The Korean Journal of Mycology
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• v.10 no.1
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• pp.27-31
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• 1982

The antibacterial activity of Poria cocos against the human pathogenic bacteria and general bacteria was observed. The results obtained were as follows; 1. There wasn't any anti­bacterial activity at the Poria cocos powders, pieces and its extracts in every different kinds and places of origin. 2. Hyphae of Poria cocos in every different kinds and places of origin had the antibacterial activity against four Gram positive bacteria, i.e., Staphylococcus aureus, S. epidermidis, Bacillus subtilis and Streptococcus faecalis, on the other hand, hadn't the antibacterial activity against six Gram negative bacteria, Salmonella typhi, Shigella dysenteriae, Pseudomonas aeruginosa, Escherichia coli, Proteus vulgaria and Klebsiella pneumoniae. 3. The average inhibitory zone was 13.6mm for S. aureus, 14.7mm for S. epidermidis, 12.7mm for B. subtilis, and 13.2mm for S. faecalis at the concentration of $335{\mu}g$ of hyphae of Poria cocos.

• Food Science and Preservation
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• v.15 no.2
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• pp.231-235
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• 2008

To investigate the effects on the bread added with $0{\sim}5%$ of Poria cocos Wolf powder (PP), and analyzed dough rasing power, gluten content, RVA, and properties of bread added powder of Poria cocos Wolf. Powder of white Poria cocos Wolf were contented moisture, 7.67, crude protein, 0.61, crude lipid, 0.58, crude ash, 032, and crude fiber 0.30. Dough rasing power were decreased by low intial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and as reveal through RVA. Breakdown and gluten contents of dough decreased by power of Poria cocos Wolf. Color and scanning electron microscope of bread wasn't significantly different when Poria cocos Wolf powder was added up to 5 percent.