Quality of fungal chitin bread

Journal of Food Processing and Preservation

Volumn 35, Issue 5, 2011, Pages 708-713

  Yen, Ming Tsung ^a   Yang, Joan Hwa ^b   Tseng, Yu Hsiu ^c   Li, Ruei Chian ^d   Mau, Jeng Leun ^d  

^a CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

^b SHIH CHIEN UNIVERSITY   (Taiwan)

^c NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

^d NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ASIAN COUNTRIES; B VALUE; BREAD QUALITY; FOOD INGREDIENTS; HEALTH EFFECTS; LENTINULA EDODES; MICROBIAL COUNT; MOISTURE CONTENTS; MOISTURE LOSS; NUTRITIONAL VALUE; PROXIMATE COMPOSITIONS; SENSORY EVALUATION; TEXTURE PROPERTIES; TRADITIONAL CHINESE MEDICINE; WHEAT FLOURS; WHITENESS INDEX;

CHITIN; FUNGI; HEALTH; MEDICINE; MOISTURE;

FOOD PRODUCTS;

LENTINULA EDODES; TRITICUM AESTIVUM;

EID: 80053606760     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00521.x     Document Type: Article

References (23)

1. AOAC. 1990. Official Methods of Analysis, 4.091, 14.103, 14.093, 14.111 and 14.108, 15th Ed., Association of Official Analytical Chemists, Washington, DC.
2. CABIB, E. 1981. Chitin: Structure, metabolism and regulation of biosynthesis. Encyclopedia Plant Physiol. N. S. 13B, 395-415.
3. CABIB, E., BOWERS, B., SBURLATI, A. and SILVERMAN, S.J. 1988. Fungal cell wall synthesis: The construction of a biological structure. Microbiol. Sci. 5, 370-375.
4. CHANG, C.-T. 1982. Studies on the use of crab chitin as a water-insoluble support for the immobilization of pineapple stem bromelain and the preparation of some affinity adsorbents for proteinase. J. Chin. Agric. Chem. Soc. 20, 45-60.
5. FAN, L., ZHANG, S., YU, L. and MA, L. 2006. Evaluation of antioxidant properties and quality of breads containing Auricularia auricula polysaccharide flour. Food Chem. 101, 1158-1163.
6. FARKAS, V. 1990. Fungal cell walls: Their structure, biosynthesis and biotechnological aspects. Acta Biotechnol. 10, 225-238.
7. FLEET, G.H. and PHAFF, H.J. 1981. Fungal glucans-structure and metabolism. Encyclopedia Plant Physiol. N. S. 13B, 416-440.
8. HSU, C.-L., CHEN, W., WENG, Y.-M. and TSENG, C.-Y. 2003. Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chem. 83, 85-89.
9. JAMES, C.S. 1995. Analytical Chemistry of Foods, pp. 124-125, Chapman & Hall, London.
10. KNORR, D. 1984. Use of chitinous polymers in food. Food Technol. 38, 85-97.
11. KUO, W.-Y. 2001. Natural preservative-chitosan in baking products. Baking Ind. 90, 55-57.
12. KURITA, K., TOMITA, K., TADA, T., NISHIMURA, S.I. and ISHII, S. 1993. Reactivity characteristics of a new form of chitosan. Polym. Bull. 30, 429-433.
13. LEE, C.-C., WANG, H.-F. and LIN, S.-D. 2008. Effect of isomaltooligosaccharide syrup on quality characteristics of sponge cake. Cereal Chem. 85, 515-521.
14. LIN, L.-Y., TSENG, Y.-H., LI, R.-C. and MAU, J.-L. 2008. Quality of shiitake stipe bread. J. Food Process. Preserv. 32, 1002-1015.
15. SHAHIDI, F., ARACHCHI, J.K.V. and JEON, Y.-J. 1999. Food applications of chitin and chitosans. Trends Food Sci. Technol. 10, 37-51.
16. SPICES, R. 1990. Application of rheology in the bread industry. In Dough Rheology and Baked Product Texture (H. Faridi and J.M. Faubion, eds.) pp. 343-361, Van Nostrand Reinhold, New York, NY.
17. STAMETS, P. 1993. Growing Gourmet and Medicinal Mushrooms, pp. 259-275, Ten Speed Press, Berkeley, CA.
18. SYCH, J., CASTAIGNE, F. and LACROIX, C. 1987. Effects of initial moisture content and storage relative humidity on textural changes of layer cakes during storage. J. Food Sci. 52, 1604-1610.
19. SYNOWIECKI, J. and AL-KHATEEB, N.A.A.Q. 1997. Mycelia of Mucor rouxii as a source of chitin and chitosan. Food Chem. 60, 605-610.
20. WASSER, S.P. 2002. Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Appl. Microbiol. Biotechnol. 60, 258-274.
21. WASSER, S.P. and WEIS, A.L. 1999. Medicinal properties of substances occurring in higher Basidiomycetes mushrooms: Current perspective (review). Int. J. Med. Mushrooms 1, 31-62.
22. YEN, M.-T. and MAU, J.-L. 2006. Preparation of fungal chitin and chitosan from shiitake stipes. Fungal Sci. 21, 1-11.
23. YEN, M.-T. and MAU, J.-L. 2007. Selected physical properties of chitin prepared from shiitake stipes. LWT - Food Sci. Technol. 40, 558-563.