Effect of Fruiting Body of Mukitake (Sarcomyxa sp.) Amylase on Wheat Dough and Bread Quality

Abstract

　The amylase properties of fruiting body of Sarcomyxa sp. and the effects of adding fruiting body of Sarcomyxa sp. powder to bread dough on bread making properties were investigated. The α-and β-amylase activity of fruiting body of Sarcomyxa sp. were optimal at pH 5.0 and 50℃. The α-amylase activity were strongly decreased by heat treatment at 40℃ for 30 min. The α-amylase activity of fruiting body of Sarcomyxa sp. was inhibited by 5%-NaCl, however, β-amylase activity was highly stable below 10%-NaCl. The specific loaf volume of bread containing 0.5% fruiting body of Sarcomyxa sp. was increased and crumb hardness was lower than the bread without fruiting body of Sarcomyxa sp. (control). The glucose and maltose content in dough were determined using HPLC, the dough containing 0.5% fruiting body of Sarcomyxa sp.showed 40.57 mg/dry g of maltose. The results of this study, it was shown that fruiting body of Sarcomyxa sp. have the β-amylase with high salt tolerance. The addition of fruiting body of Sarcomyxa sp. to bread dough was improved the bread making properties compared to without fruiting body of Sarcomyxa sp. addition. Furthermore, the dough containing 0.5% fruiting body of Sarcomyxa sp. was increased maltose content than the dough without fruiting body of Sarcomyxa sp. addition.