Quality of bread supplemented with mushroom mycelia

Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04

“…The sensory attributes tested included texture, color, flavor, mouthfeel, and overall acceptability. The sensory attributes scale used to assess the bread was as follows: 1, extremely dislike; 4, neither like nor dislike; and 7, extremely like (Ulziijargal et al, 2013).…”

The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour

“…Bread is consumed all over the world. Various food ingredients have been added to bread formulation to increase its diversity, nutritional value, and product appeal (Ulziijargal et al, 2013;Okafor et al, 2012;Tseng et al, 2010).…”

“…Recently, Ulziijargal et al (2013) evaluated the supplementation of wheat flour with mycelium. The authors found that when 5% of lyophilized mycelium of Antrodia camphorata, Agaricus blazei, Hericium erinaceus, and Phellinus linteus are added in the flour, the resulting bread was smaller in volume, lighter in weight, and darker in color.…”

“…These samples were dried to constant mass at 105 °C. The added mushroom powder was used to replace 5 and 10% w/w of wheat flour (Ulziijargal et al, 2013).…”

“…In a study conducted by Ulziijargal et al (2013), in which 5 g of mycelium powder of Antrodia camphorata, Agaricus blazei, Hericium erinaceus, and Phellinus linteus were added to 95 g wheat flour (5%) and other ingredients for bread preparation, it was observed that the bread without the addition of mycelium had 70.68 (L*), and in the breads in which mycelium was added, the luminosity dropped to 62.45 (L*) with Antrodia camphorata, 54.84 (L*) with Agaricus blazei, 47.47 (L*) with Hericium erinaceus, and 66.64 (L*) with Phellinus linteus. The authors concluded that all breads supplemented with mycelium were slightly colored (brownish).…”