Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains
Rao-Chi Chien1, Enkhjargal Ulziijargal1 and Jeng-Leun Mau1,2,3*
1Department of Food Science and Biotechnology, National Chung Hsing University (NCHU), Taichung, Taiwan, R.O.C.
2NCHU/UCD, Plant and Food Biotechnology Center, NCHU, Taichung, Taiwan, R.O.C.
3Agricultural Biotechnology Center, NCHU, Taiwan, R.O.C.
Received June 29, 2015
Accepted December 4, 2015
Antrodia salmonea, mycelium, fermented grain, bread, colour, sensory evaluation
Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92–1.96 μg/g), ergosterol (24.53–30.12 μg/g), ergothioneine (2.16–3.18 μg/g) and γ-aminobutyric acid (2.20–2.45 μg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 μg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.
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