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NoteUtilization and Characteristics of Bunashimeji(Hypsizygus marmoreusl in Fiber-Bread Processing
Tokumitsu Okamura. Tiharu Mori. Tomomi Takeno. Nobuko Okuda and Masahiro Ohsugi
Department of Food Science and Nutrition, School of HumanEnvironmental Sciences, Mukogawa Women's University, 6-46,Ikebiraki-cho, Nishinomiya 663-8137, Japan
Abstract
The loaf volume of bunashimeji (HL marmoreus) bread produced manually was
almost the same as that of standard white bread, although that of bunashimeji ho-mogenate dough was noticeably decreased when an automatic bread maker was util-
ized, The bread containing 5 % bunashimeji with sugar expanded the most. In thecase of bunashimeji dough without sugar, the bread containing 20% bunashimeji ex-panded the most, and the loaf volume of the bread was increased until the addition
of bunashimeji was a concentration of 20%. However, more than 30% of bunashimejiwas decreased with the increasing concentration of bunashimeji, The firmness of
the bread decreased with added bunashimeji until the concentration was 20%, but itincreased at 30%. On the other hand, the cohesiveness of the bread increased withadded bunashimeji until the concentration was 20%, but it decreased at 30%.
lntroduction
Many attempts have been made to popularize
bakery products because they are easy, convenient
and an inexpensive means of taking in hygieni-
cally prepared, ready-to-eat nutrition"5),
Shiitake (Lentinus edodes), enokitake (Flam-mulina velutipes), maitake (GrVfola fit)ndosa),bunashimeji (dyPsiaygus marmoreus), kikurage
Ct4uricutaria auricula) and nameko (Ilholiotanameho) are edible mushrooms, of which commer-
cial cultivation has begun in many countries.
Mushrooms are rich in fiber, and thus have the
possibility to be used in fiber-bread processing6'.
We previously reported on various types of
mushroom breads in which fiber-rich mushrooms
were added to wheat flour and then bread was
made in an automatic bread maker, The charac-
teristics of these breads were compared with those
of white bread, Because the addition of mush-
rooms, such as maitake, bunashimeji, kikurage
and nameko, had an effect on the Ioaf volume, we
recently reported on the mechanism pertaining to
gas production in mushroom bread processing and
suggested that the optimum bread-baking per-
formance can be achieved using an automatic
bread maker, only if it is possible to control the
gas production with baker's yeast or fermentation
time6-S),
We describe herein a conventional type of
bread in which sorne of the water is manually re-
placed with a fiber-rich material, namely
bunashimeji. The characteristics of bunashimeji
bread without sugar in the dough is also reported,
Materials and Methods
1. Materials
The wheat flour used was a commercia
uct with protein, lipid, carbohydrate and1prod-water
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contents of 12, 1,8, 69 and 14.5%, respectively,
"Camellia''
wheat flour and ''Super
Camellia-' dry
yeast were obtained from Nisshin Flour Milling
Co., Tokyo, Japan, Raw bunashimeji (HL
marmoreus) {JA Nagano Keizairen) mushrooms
with a water content of 92.5% were purchased at a
]ocal market in Nishinomiya, Hyogo Prefecture,
Japan.
2. Measurement methods
Table 1 displays the dough ingredients of
white bread and bunashimeji bread, Raw
bunashimejl mushrooms were homogenized into
small pieces (about O.1 mm to 1 mm particles), and
added at O to 30% (bunashimeji weight 1 total
weight, w/w) to white bread dough, mixed, fer-
mented at 300C for 150 min, and then baked at
180℃ for 20 min. The loaf volume was measured
with a rapeseed displacement method.
3. Effects of concentration of bunashimeji on dough expansien
Portions of 150.2g of white bread and
bunashimejE' bread dough, which were prepared by
using the ingredients shown in Table 1, were
placed in beakers for 300 ml. The expansion of the
dough in the beakers was measured by determin-
ing the height of the dough during dough develop-
ment (fermentation) at 300C for 150 min.
Results and Discussion
1. Making bunashimeji bread
As shown in Figs. 1. and 2, the loaf volume of
the bread containing 5% homogenized bunashimeji
was almost the same as that of the standard white
bread, although that of bunashimeji homogenate
dough decreased significantly when an automatic
bread maker was used, as described in previous re-
POrts7),
Table 1. White bread and bunashimeii bread in- gredients
IngreclientBunashimeji' concentration(%)
Amount (g)Ratio C%)Wheat flourSugarButterDried
non-fat milk
SaltWater
(o%) (5%) (10%) (20%) (30%)Dry
yeastBunashimeji (o%) (5%) (le%) (20%) (30%)Total
84.0 5,1 3.3 1.8 1.553.646.138.623.6
8.6 O.9
o 7.5 15.0
30.045.0150.2
100 6.1 3.9 2.1 1.8
63,8 54.9 46,O 28,1 10.2 1.1
o
8.9 (5%)17.9(10%)35,7(20%)53.6(30%) .
* The controi was standard white bread.
Homogenized bunashimeji were added at O to
30% concentration (bunashimeji weight!total
weight) to the dough, mixed, fermented, and then
baked into bread.
2. Effects of concentration of bunashimeji on
dough expansion
The standard white bread dough and the
dough containing 5% to 30% bunashimeji were ex-
panded by incubation at 30℃ for 150 min, and the
volume (height in cm) of bunashimeji dough was
found to be almost the same as that of the stan-
dard dough, as shown in Fig. 3.
3. Effects of the concentration of bunashimeji on dough expansion and loaf volume without
sugar in the dough
Ordinarily, sugar is extensively used in bak-
ing bread. Mushrooms such as bunashimeji are
rich in fiber, minerals. vitamins and fermentable
sugar, which are low in calories, whereas sugar is
high in calories (4Kcallg). We have described in a previous report that
the addition of bunashimeji supplies additional
carbohydrates to baker`s yeast and also promotes
alcehol fermentation under anaerobic conditions,
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Fig. 1. Photographs of white bread and bunashimeii breads
1, O% (white bread (control)); 2, 5% bunashimeii bread; 3, 1O% bunashimeii bread; ZL, 20% bunashimeP
bread, 5, 30% bunashimeii bread Bunashimeii was added at 5N30% (bunashimeii weight 1 totaE
weight) to the dough in 2N5. Photographs show a middle cutaway view of each breads.
thus increasing gas productionS}, Therefore, the
possibility was suggested that sugar could be re-
placed by a ferrnentable sugar of bunashimeji in
the dough for a good size loaf volume. Thus, mak-
ing bunashimeji bread without sugar was at-
tempted.
The standard white dough and the dough con-
taining 1O% to 30% bunashimeji were expanded by
the process of incubation at 30"C for 150 min, and
the volume (height in cm) of bunashimeji dough
was found to be bigger than that of the standard
one, as clearly shown in Fig, 4,
As expressed in Figs.5 and 6, the loaf volume
of the breads containing 1O% and 20% bunashimeji
without sugar were expanded almost the same
amount as the standard bread with sugar (Fig. 2).
The bread contaming 2e% of bunashimeji ex-
panded the most, following the bread containing
10% and 30% without sugar. Up until a 20% con-
centration, the loaf volume increased, but in cases
of more than 30% bunashimeji, it decreased accord-
ing to the increasing concentration of
bunashimejL
The firmness of the bread as measured by a
rheolometer (Yamaden Co., Pheoner RE 3305) de-
creascd with added bunashimeji until thc concen-
tration is of 20%, but it increased at 30%, as shown
in Table 2. 0n the other hand, the cohesiveness of
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oEvoE-]o>.tuo"
AEst.geo=
3503002502001501OO
50
o1
2 3 4
Bunashimof bread
5
Fig. 2. Ef{ects of the concentration of bunashimeii
homogenate en loaf volume after baking
1, O% (white bread (control)); 2, 5% bunashimeii bread; 3, 10% bunashime) b[ead; 4, 20% bunashimeii bread; 5, 30% bunashimeii bread. Bunashimeii wasadded
at 5""30% (bunashimeii weight / total
welght) to the dough in 2N5.
12108642o
O 30 60 90 120 150
Fermentatien (min>
Fig. 3. Effects of the concentration of bunashimeii homogenate on dough expansion O, O% (white bread (control))i e, 5% bunashimeii bread; A, 10% bunashimeii bFead; i, 20% bunashimeii breadi D, 30% bunashimeii bread. Bunashimeii was added
at 5""30% (bunashimeii weight 1 total
weight) to the dough. Portions o"50.2g of
white bread and bunashimeii bread dough,
which were prepared by the ingredients shown in Table 1, were placed in beakers for 300 ml, The expansion of the dough in
the beakers was measured by determining the height of the dough during dough devel-
opment (fermentation) at 30℃ for 150 min.
/''''''''''//'''''''/'
.L -'''1-ttt
HlstfiESM3Ol\ftge. Vol. 8 No. 1 (2000)
9 8
7?6S5S4i'3
2 1
o e 30 60 90 120 150
Fermentation (mln)
Fig. 4. Effects of concentration of bunashimeii ho- mogenate on loaf volume without sugaF
O, O% (white bread without sugar (con- trol)); A, 10% bunashlmeii bread; 4 20%
bunashimeii bread; M, 30% bunashimeii
bread. Bunashimeii was added at 10N
30% (bunashimeii weightltotal weight) to
the dough. Portions ef 150,2g of white
bread and bunashimeil bread dough, which
were prepafed by the ingredients shown in Table l. were placed in beakers for 300 ml.
The expansien of the dough in the beakers was measuFed by determining the helght of
the dough during dough development (fer- mentation) at 30℃ for 150 min.
the bread increased with added bunashimeii until
the concentration reached 20%, but it decreased at
30%.
In general, wheat flour contains a low level of
fermentable sugars {about O.5%), a level which is
too low to support yeast activity throughout the
proof period. Usually, sugar is added to the dough,
creating a sufficient pr6duction of gas (carbon di-
oxide) for good-sized, well-aerated loaves, We pre-
viously reported that excessive amount of
fermentable sugars in these particular mushrooms
(maitake, bunashimeji, nameko and kikurage) re-
sulted in an excessive gas (carbon dioxide) produc-tion, producing sticky crumbs in the resulting
bread with a decreased loaf volume, However, the
optimum bread-baking performance was achieved
by controlling the production of gas with baker's
yeast'). In this experiment, we manually produced
a conventional type of bunashimeji bread. The
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Fig. 5. Photegraphs of bunashimeF breads without sugar in dough
1, O% (white bread without sugar (controD); 2, 10% bunashimeii bread; 3, 20% bunashimeii bread; 4,
30% bunashimeii bread. Bunashimeii was added at 1Ofw30% (bunashimeii weight / total weight) to the
dough without sugar in 2A'4. Photographs show a middie cutaway view of each breads.
350300250200150100
50
o
Table 2, Ef{ect of
properhesBunashimeii
on bread physicat
aEvoE]o>-wo" Bunashimeji (%)N/m2'* Cohesiveness"'
o'102030 1.9907 X lo41.1709 X lo41.l317 X 10"1.327s x loa
O.4347O.8254O,8623O.7676
1 2 3
Bunashimeji bread
4
Fig. 6. Effects of concentration of bunashimeii ho-
rnegenate on loaf volume after baking with-
out $ugar
1, O% (white bread without sugar (cen- trol)); 2, 10% bunashimeii bread; 3. 20% bunashimeii bread; 4, 30% bunashimeii
bread. Bunashimeii was added at 10N
30% (bunashimeii weightltotal weight) to
the dough in 2N4.
'The
controi was standard white bread.
"Hardness
was defined as the peak force on the firstcompression cycle (first bite).
'th'The areas under the curve during the first bite
(Al) and the second bite (A2) were a measure of thework that was done in the compression. The ratio of
these two areas (A2!Al) was defined as cehesiveness.
Hornogenized bunashimeji were added at O to 30%
concentration (bunashimeji weightltetal weight) to
the dough without sugar, mixed, iermented, and then
baked into bread. The rheological properties of the
bread were measured with a Pheoner RE 3305 lhr
after baking, The bread was cut into 3 X 3 X 3 cm
pieces with an ultrasonic wave cutter.
bunashimeji breads are rich in fiber, minerals, vita-
mins and B-D-glucan which acts as an anti-cancer
agent. Furthermore, the bunashimeji breads are a
low calorie food.
Many papers have been published on the sig-
nificance of dietary fiber for human nutrition. An
increased cereal fiber intake is desirable and this
can best be achieved with bread. We studied the
making of bread in which bunashimeji was added
to the wheat flour, A fiber content of 5.61g/100g,
5.68gflOOg, 5.75g/100g in the dough was calcu-
lated for baked breads containing 10%, 20%, and
30% bunashimeji, respectively6), Standard white
bread had a fiber content of 5.54gllOOg (bakedbread). Therefore, bunashimeji bread is thus a
good bread additive which provides an excellent
source of dietary fiber.
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和 文 摘 要 References
食物繊維パ ン の 製造 へ の ブナ シメ ジ の
利用 と その 特性
岡村徳光 ・森 千春 ・竹野智美 ・
奥 田展 子 ・大 杉 匡 弘
(武庫川女子大学生活環 境学部食物栄養学科)
ブ ナ シ メ ジ を添 加 したパ ン の 体 積 は,全 自動 ホーム
ベ ーカ リーを使用 した場合,標準 の パ ン に比べ 著しい
減少で あ っ た が,マ ニ ュ ア ル 操作 で は,標準の パ ン と
ほ とん ど同程度 に 焼 き あ が っ た.砂糖 を 含む ブ ナ シ メ
ジパ ン は , ブ ナ シ メ ジ を 5%添加 した もの が 最 も膨 ら
ん だ.砂糖無添加 の ブ ナ シ メ ジパ ン で は ブナ シ メ ジ を
20%添 加 の もの が 最 も膨 らみ,20%ま で は ブ ナ シ メ ジ
の 添加量 に 伴 い 体積 が 増加 し,そ れ以 上 の 添加量 で は
体 積 は 減 少 した.堅 さ は,20%添 加 量 まで は 減 少 し,
30%で 増 加 した.一方,凝 集 性 は,20%添 加 量 ま で は
増 加 し, 30%で 減 少 した,
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(2000 年 2 月 12 日受 理 )
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