Quality of Bread Supplemented With Silver Ear

Abstract

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

Quality of Bread Supplemented with Antrodia salmonea Fermented Grains

“…Therefore, more water was added to the dough in order not to infl uence the hydration of wheat fl our, and to maintain the fi nal volume of the bread. The observation is consistent with the fi ndings in previous works (9)(10)(11) where fruiting body and mycelium were used. Therefore, the bread supplemented with 7 % mycelium and fermented grain required additional 5 % of water.…”

Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times

“…Chromatographic methods are the most efficient ones because they are capable of determining individual sugars from wheat flour and not only the total sugar or sucrose content, with little emphasis on the other individual sugars. Among the most frequently used chromatographic methods to measure the sugar content of wheat flour are the following ones: thin layer chromatography (Shieh et al 1973;Henry & Saini 1989), ion-exchange chromatography (Abou-Guendia & D'Appolonia 1972), gas-liquid chromatography (Li et al 1985) and high-performance liquid chromatography (Potus et al 1994;Langemeier & Rogers 1995;Sahlstrom et al 2004;Codină & Voica 2010;Tseng et al 2010). Out of the above-mentioned chromatographic methods, high-performance liquid *Equally contributed to the study design, collection of data, development of the sampling, analyses, interpretation of results, and preparation of the paper.…”

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).…”

“…It was found that up to 10% of mushroom powder could be added to wheat flour without causing any adverse effect on the sensory properties of the bread. Tseng et al (2010) used silver ear mushroom (Tremella fuciformis Berkeley) to substitute wheat flour to make bread. It was found that silver ear mushroom could be incorporated into bread to provide beneficial health effects.…”

“…However, the authors suggest that the brownish color could be attractive to the consumer. On the other hand, Tseng et al (2010) evaluated bread with silver ear flour and found that the white bread showed 76.75 (L*), while the addition of 5% silver ear flour resulted in bread with less color 82.27 (L*). the addition of mushroom powder.…”