Abstract
We studied the processing of bread, in which mushrooms were added to some parts of the wheat flour. The wheat flour and mushrooms were blended and baked, and the affect of this mushroom blending on functional properties in breadmaking was investigated. The characteristics, such as loaf volume, of mushroom bread differed substantially from standard white bread. The loaf volume and specific loaf volume of the bread containing 10% maitake, bunashimeji, kikurage or nameko mushrooms were markedly decreased. In contrast the breads containing both shiitake and enokitake were similar to those of standard bread. The liquid culture medium containing 5% maitake with baker's yeaset produced mostly gas and ethyl alcohol by alcohol fermentation, followed by 1%maitake and without maitake. On the other hand, the medium containing 1% maitake without dry baker's yeast did not produce gas and ethyl alcohol. The addition of maitake had an influence on the production of gas, however, there was no response to the medium containing maitake without baker's yeast. The addition of maitake to white bread supplied carbohydrates to baker's yeast and promoted alcohol fermentation under anaerobic conditions. This led to increased gas production resulting in a sharp fall of dough containing 1% or more maitake.
