Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61853
DC FieldValueLanguage
dc.contributor.authorLin, L.Y.en_US
dc.contributor.author毛正倫zh_TW
dc.contributor.authorTseng, Y.H.en_US
dc.contributor.authorLi, R.C.en_US
dc.contributor.authorMau, J.L.en_US
dc.date2008zh_TW
dc.date.accessioned2014-06-09T06:25:58Z-
dc.date.available2014-06-09T06:25:58Z-
dc.identifier.issn0145-8892zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/61853-
dc.description.abstractShiitake (Lentinula edodes [Berk.] Pegler) stipe 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 shiitake stipe bread were analyzed and compared with those of white bread. Specific volumes were 4.02, 4.00, 3.89 and 3.75 cm(3)/g for white bread, 2%, 5% and 7% shiitake stipe breads, respectively. All breads had a comparable profile in proximate composition. Furthermore, 5% shiitake stipe bread contained more total soluble sugars and total free amino acids. Both breads contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids. Content of flavor 5'-nucleotides in 5% shiitake stipe bread was much higher than that in white bread. Shiitake stipe flour added into the dough resulted in 5% shiitake stipe bread with lower lightness and whiteness index values. All sensory results exhibited that substituting 5% of wheat flour in the bread formula with shiitake stipe flour did significantly lower bread acceptability. Overall, shiitake stipe could be incorporated into bread to provide its beneficial health effects.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Food Processing and Preservationen_US
dc.relation.ispartofseriesJournal of Food Processing and Preservation, Volume 32, Issue 6, Page(s) 1002-1015.en_US
dc.relation.urihttp://dx.doi.org/10.1111/j.1745-4549.2008.00229.xen_US
dc.subjectphysical-propertiesen_US
dc.subjectchitinen_US
dc.subjectfiberen_US
dc.titleQUALITY OF SHIITAKE STIPE BREADen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1111/j.1745-4549.2008.00229.xzh_TW
Appears in Collections:食品暨應用生物科技學系
文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.