doi: 10.17113/ftb.54.02.16.4336

Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains

Rao-Chi Chien¹, Enkhjargal Ulziijargal¹ and Jeng-Leun Mau^1,2,3*

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.

Article history:
Received  June 29, 2015
Accepted December 4, 2015

Key words:
Antrodia salmonea, mycelium, fermented grain, bread, colour, sensory evaluation

Summary:
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.

*Corresponding author:  jlmau@dragon.nchu.edu.tw
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