title: Quality of Bread Supplemented withAntrodia salmonea-Fermented Grains.
abstract: Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation withAntrodia 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.
authors.affiliation: Department of Food Science and Biotechnology, National Chung Hsing University (NCHU), Taichung, Taiwan, R.O.C.
authors.forename: Rao-Chi
authors.initials: RC
authors.lastname: Chien
authors.affiliation: Department of Food Science and Biotechnology, National Chung Hsing University (NCHU), Taichung, Taiwan, R.O.C.
authors.forename: Enkhjargal
authors.initials: E
authors.lastname: Ulziijargal
authors.affiliation: Department of Food Science and Biotechnology, National Chung Hsing University (NCHU), Taichung, Taiwan, R.O.C.; NCHU/UCD, Plant and Food Biotechnology Center, NCHU, Taichung, Taiwan, R.O.C.; Agricultural Biotechnology Center, NCHU, Taiwan, R.O.C.
authors.forename: Jeng-Leun
authors.initials: JL
authors.lastname: Mau
keywords: Antrodia salmonea; bread; colour; fermented grain; mycelium; sensory evaluation