Effect of maitake (Grifola frondosa) mushroom powder on bread properties
2001
Seguchi, M. | Morimoto, N. | M, Abe | Yoshino, Y.
Maitake mushroom powder drastically decreased dough strength in Brabender farinography and was also effective in deteriorating bread-making properties (bread height and specific volume). These effects of maitake on farinograph values and bread-making properties were lost by boiling maitake/water suspensions or by adding EDTA, suggesting that the deteriorative effects by maitake may be caused by a metal protease. Flour dough that contained maitake was treated with 1% sodium dodecyl sulfate (SDS), and extracted proteins were subjected to SEHPLC and SDS-PAGE. The range of high-molecular-weight (HMW) protein in those profiles gradually decreased with an increase of maitake, and HMW protein/total protein correlated well with bread height but did not have a clear effect on specific volume.
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