Effect of Mushroom (Lentinus Tuber-Regium) Powder on the Bread Making Properties of Wheat Flour

버섯(Lentinus Tuber-Regium)분말 첨가가 제빵 특성에 미치는 영향

  • Lee, Min-Jeong (Department of Home Economics, Sejong University) ;
  • Kyung, Kyu-Hang (Department of Food Science and Technology of Sejong University) ;
  • Chang, Hak-Gil (Department of Food and Bioengineering, Kungwon University)
  • 이민정 (세종대학교 가정학과) ;
  • 경규항 (세종대학교 식품공학과) ;
  • 장학길 (경원대학교 식품생물공학과)
  • Published : 2004.02.28


Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.


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