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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Effects of Dried Medicinal Mushroom (Sparassis crispa) Powder on Wheat Flour Dough and Bread Properties

약용버섯(꽃송이버섯) 분말의 첨가가 밀가루 반죽과 빵의 품질에 미치는 영향

  • Wu, Yuanzheng (Department of Biochemical and Polymer Engineering, Chosun University) ;
  • Han, Inhwa (Department of Food and Nutrition, Kwangju Women's University) ;
  • Park, Byung-Geon (Department of Food and Nutrition, Kwangju Women's University) ;
  • Li, Jishun (Ecology Institute, Shandong Academy of Sciences) ;
  • Yang, Hetong (Ecology Institute, Shandong Academy of Sciences) ;
  • Shin, Hyun-Jae (Department of Biochemical and Polymer Engineering, Chosun University)
  • 오원정 (조선대학교 생명화학고분자공학과) ;
  • 한인화 (광주여자대학교 식품영양학과) ;
  • 박병건 (광주여자대학교 식품영양학과) ;
  • 이지순 (중국 산동성과학원 생태연구소) ;
  • 양해통 (중국 산동성과학원 생태연구소) ;
  • 신현재 (조선대학교 생명화학고분자공학과)
  • Received : 2016.08.17
  • Accepted : 2016.09.26
  • Published : 2016.09.30
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Abstract

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

Keywords

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