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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/28646


    標題: Physicochemical Changes Of Shiitake Stipe Bread And Silver Ear Bread During Storage
    作者: Yen, Ming-Tsung
    Yang, Joan-Hwa
    Li, Ruei-Chian
    Mau, Jeng-Leun
    貢獻者: 生活應用與保健系
    關鍵字: Shiitake stipe
    silver ear
    bread
    WAXD
    日期: 2014-04
    上傳時間: 2015-05-06 21:23:43 (UTC+8)
    出版者: Natl Taiwan Ocean Univ
    摘要: Shiitake [Lentinula edodes (Berk.) Pegler] stipe and silver ear (Tremella fuciformis Berkeley) were used to substitute 5% of wheat flour to make bread. No difference among fresh white, shiitake stipe and silver ear breads was found in moisture contents. Total plate counts of breads were as high as 2.92 log CFU/g dry weight at day 0 and 3.69 log CFU/g after 12 days of storage at 4 degrees C. The melting endothermic peaks of breads reached 105.2 degrees C to 111.7 degrees C. The range of thermal decomposition enthalpies were between 116.6 J/g and 158.4 Jig. Three wide-angle X-ray diffiaction (WAXD) patterns were similar. An electron microscopic examination revealed that the morphology of the bread products was aggregated flakes with a few porosities. In the presence of shiitake stipe flour or silver ear flour, the natural crystallinity and morphology of bread did not obviously change after 12 days of storage. Overall, shiitake stipe and silver ear could be incorporated into bread to provide its beneficial health effects.
    關聯: Journal of Marine Science and Technology-Taiwan, v.22 n.2, pp.259-263
    Appears in Collections:[生活應用與保健系] 期刊論文

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