Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61852
DC FieldValueLanguage
dc.contributor.authorYen, M.T.en_US
dc.contributor.author毛正倫zh_TW
dc.contributor.authorYang, J.H.en_US
dc.contributor.authorTseng, Y.H.en_US
dc.contributor.authorLi, R.C.en_US
dc.contributor.authorMau, J.L.en_US
dc.date2011zh_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/11455/61852-
dc.description.abstractFungal chitin flour prepared from shiitake (Lentinula edodes[Berkeley] Pegler) stipe was used to substitute wheat flour to make bread. Bread quality including proximate composition, color and sensory evaluation in chitin bread was analyzed and compared with those of white bread. Moisture contents and microbial counts during storage at 4C were also studied. All breads had a comparable profile in proximate composition. White bread showed higher lightness and whiteness index values than chitin bread. With regard to a and b values, breads were slightly colored whereas white bread was less colored. All sensory results exhibited that substituting 5% of wheat flour with fungal chitin flour did not lower bread acceptability. During storage at 4C, chitin bread C showed less moisture loss and chitin bread showed less microbial counts and retained the same hardness for 7 days. Overall, fungal chitin 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 35, Issue 5, Page(s) 708-713.en_US
dc.relation.urihttp://dx.doi.org/10.1111/j.1745-4549.2011.00521.xen_US
dc.subjectphysical-propertiesen_US
dc.subjectchitosanen_US
dc.subjectfooden_US
dc.titleQUALITY OF FUNGAL CHITIN BREADen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1111/j.1745-4549.2011.00521.xzh_TW
item.openairetypeJournal Article-
item.fulltextno fulltext-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en_US-
Appears in Collections:食品暨應用生物科技學系
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