Abstract
The loaf volume of bunashimeji (H. marmoreus) bread produced manually was almost the same as that of standard white bread, although that of bunashimeji homogenate dough was noticeably decreased when an automatic bread maker was utilized. The bread containing 5 % bunashimeji with sugar expanded the most. In the case of bunashimeji dough without sugar, the bread containing 20% bunashimeji expanded the most, and the loaf volume of the bread was increased until the addition of bunashimeji was a concentration of 20%. However, more than 30% of bunashimeji was decreased with the increasing concentration of bunashimeji. The firmness of the bread decreased with added bunashimeji until the concentration was 20%, but it increased at 30%. On the other hand, the cohesiveness of the bread increased with added bunashimeji until the concentration was 20%, but it decreased at 30%.
