Back to Search Start Over

Effect of Maitake (Grifola frondosa) mushroom powder on bread properties

Authors :
Seguchi, M.
Morimoto, N.
Abe, M.
Yoshino, Y.
Source :
Journal of Food Science. March, 2001, Vol. 66 Issue 2, p261, 4 p.
Publication Year :
2001

Abstract

Research is presented concerning the influence of a metal protease within Maitake mushroom powder on bread-making properties and dough strength in Brabender farinography. The loss of these properties by boiling the Maitake powder is discussed.

Subjects

Subjects :
Bread -- Research
Mushrooms, Edible -- Research
Proteases -- Research
Business
Food/cooking/nutrition

Details

ISSN :
00221147
Volume :
66
Issue :
2
Database :
Gale General OneFile
Journal :
Journal of Food Science
Publication Type :
Academic Journal
Accession number :
edsgcl.76957037

Tools

Authors Abstract Subjects Details