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Shiitake (Lentinula edodes [Berk.] Pegler) stipe was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and 5'-nucleotides in shiitake stipe bread were analyzed and compared with those of white bread. Specific volumes were 4.02, 4.00, 3.89 and 3.75 cm(3)/g for white bread, 2%, 5% and 7% shiitake stipe breads, respectively. All breads had a comparable profile in proximate composition. Furthermore, 5% shiitake stipe bread contained more total soluble sugars and total free amino acids. Both breads contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids. Content of flavor 5'-nucleotides in 5% shiitake stipe bread was much higher than that in white bread. Shiitake stipe flour added into the dough resulted in 5% shiitake stipe bread with lower lightness and whiteness index values. All sensory results exhibited that substituting 5% of wheat flour in the bread formula with shiitake stipe flour did significantly lower bread acceptability. Overall, shiitake stipe could be incorporated into bread to provide its beneficial health effects

Silver ear (Tremella fuciformis Berkeley) was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and 5'-nucleotides in bread supplemented with silver ear were analyzed and compared with those of white bread. White bread and 5% silver ear bread had a comparable proximate composition. Specific volumes of 2% and 5% silver ear breads and white bread were 4.02, 3.96 and 3.79 cm(3)/g, respectively. Both breads contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids and flavor 5'-nucleotides. The white bread looked lighter and whiter than 5% silver ear bread. All sensory results indicated that two breads were moderately acceptable. Overall, silver ear could be incorporated into bread to provide its beneficial health effects

Fungal chitin flour prepared from shiitake (Lentinula edodes[Berkeley] Pegler) stipe was used to substitute wheat flour to make bread. Bread quality including proximate composition, color and sensory evaluation in chitin bread was analyzed and compared with those of white bread. Moisture contents and microbial counts during storage at 4C were also studied. All breads had a comparable profile in proximate composition. White bread showed higher lightness and whiteness index values than chitin bread. With regard to a and b values, breads were slightly colored whereas white bread was less colored. All sensory results exhibited that substituting 5% of wheat flour with fungal chitin flour did not lower bread acceptability. During storage at 4C, chitin bread C showed less moisture loss and chitin bread showed less microbial counts and retained the same hardness for 7 days. Overall, fungal chitin could be incorporated into bread to provide its beneficial health effects