Quality of fungal chitin bread

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Title:	Quality of fungal chitin bread
Authors:	YEN, MING-TSUNG YANG, JOAN-HWA TSENG, YU-HSIU RUEI-CHIAN, LI MAU, JENG-LEUN
Contributors:	生活應用與保健系
Date:	2011-10
Issue Date:	2013-06-20 15:53:08 (UTC+8)
Publisher:	Wiley
Abstract:	Fungal chitin flour prepared from shiitake (Lentinula edodes[Berkeley] Pegler) stipe was used to substitute wheat flour to make bread. Bread quality including proximate composition, color and sensory evaluation in chitin bread was analyzed and compared with those of white bread. Moisture contents and microbial counts during storage at 4C were also studied. All breads had a comparable profile in proximate composition. White bread showed higher lightness and whiteness index values than chitin bread. With regard to a and b values, breads were slightly colored whereas white bread was less colored. All sensory results exhibited that substituting 5% of wheat flour with fungal chitin flour did not lower bread acceptability. During storage at 4C, chitin bread C showed less moisture loss and chitin bread showed less microbial counts and retained the same hardness for 7 days. Overall, fungal chitin could be incorporated into bread to provide its beneficial health effects.
Relation:	Journal of Food Processing and Preservation 35(5), pp. 708-713
Appears in Collections:	[Dept. of Life and Health Science] Periodical Articles

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