Physicochemical Changes Of Shiitake Stipe Bread And Silver Ear Bread During Storage

doi:10.6119/JMST-013-0327-1

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

Title:	Physicochemical Changes Of Shiitake Stipe Bread And Silver Ear Bread During Storage
Authors:	Yen, Ming-Tsung Yang, Joan-Hwa Li, Ruei-Chian Mau, Jeng-Leun
Contributors:	生活應用與保健系
Keywords:	Shiitake stipe silver ear bread WAXD
Date:	2014-04
Issue Date:	2015-05-06 21:23:43 (UTC+8)
Publisher:	Natl Taiwan Ocean Univ
Abstract:	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.
Relation:	Journal of Marine Science and Technology-Taiwan, v.22 n.2, pp.259-263
Appears in Collections:	[Dept. of Life and Health Science] Periodical Articles

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