Abstract
We analyzed the effects of replacing part of the wheat flour with Maitake mushroom homogenate on gas production in bread processing. The loaf volume and specific loaf volume of bread that contained 10% Maitake decreased markedly. The addition of Maitake mushroom homogenate to white bread supplied as carbohydrate to the baker's yeast and promoted fermentation under anaerobic conditions. This led to an increase in gas production, resulting in a sharp decline in the volume of dough containing Maitake mushroom homogenate. In an experiment that used flatbottomed tubes, dough with 1% Maitake that had 80% of the sugar of a normal concentration was expanded significantly by incubation at 30℃ for about 4 h; this tendency, was similar to that of standard dough.
