PHYSICOCHEMICAL CHANGES OF SHIITAKE STIPE BREAD AND SILVER EAR BREAD DURING STORAGE

Authors

Ming-Tsung Yen, Department of Applied Life Science and Health, Chia Nan University of Pharmacy and Science, Tainan, Taiwan, R.O.CFollow
Joan-Hwa Yang, Department of Restaurant and Institutional Management, Shih Chien University, Taipei, Taiwan, R.O.C
Ruei-Chian Li, Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C.
Jeng-Leun Mau, Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C

Abstract

Shiitake [Lentinula edodes (Berk.) Pegler] stipe and silver ear (Tremella fuciformis Berkeley) were used to substitute 5% of wheat flour to make bread. No difference among fresh white, shiitake stipe and silver ear breads was found in moisture contents. Total plate counts of breads were as high as 2.92 log CFU/g dry weight at day 0 and 3.69 log CFU/g after 12 days of storage at 4°C. The melting endothermic peaks of breads reached 105.2°C to 111.7°C. The range of thermal decomposition enthalpies were between 116.6 J/g and 158.4 J/g. Three wide-angle X-ray diffraction (WAXD) patterns were similar. An electron microscopic examination revealed that the morphology of the bread products was aggregated flakes with a few porosities. In the presence of shiitake stipe flour or silver ear flour, the natural crystallinity and morphology of bread did not obviously change after 12 days of storage. Overall, shiitake stipe and silver ear could be incorporated into bread to provide its beneficial health effects.

Recommended Citation

Yen, Ming-Tsung; Yang, Joan-Hwa; Li, Ruei-Chian; and Mau, Jeng-Leun (2014) "PHYSICOCHEMICAL CHANGES OF SHIITAKE STIPE BREAD AND SILVER EAR BREAD DURING STORAGE," Journal of Marine Science and Technology: Vol. 22: Iss. 2, Article 17.
DOI: 10.6119/JMST-013-0327-1
Available at: https://jmstt.ntou.edu.tw/journal/vol22/iss2/17