Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product - Open Access Library Journal

OALibJ > Vol.6 No.11, November 2019

Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product ()

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DOI: 10.4236/oalib.1105598 189 Downloads 788 Views

Author(s)

Fengjuan Jia^1,2,3, Yueming Wang^1,2,3, Zhiqing Gong^1,2,3, Wenjia Cui^1,2,3, Yansheng Wang^1,2,3, Wenliang Wang^1,2,3

Affiliation(s)

¹Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China.
²Key Laboratory of Agro-Products Processing Technology of Shandong Province, Jinan, China.
³Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China.

ABSTRACT

Auricularia polytricha is a functional food material that contains numerous bioactive health-promoting compounds. This study demonstrates the novel application of A. polytricha powder (APP) in steamed bread production. Moreover, this work aimed to determine the influence of the direct addition of APP on the sensory, textural, physical, and in vitro antioxidant properties of steamed breads. Steamed breads enriched with 5% APP had higher consumer acceptability than those enriched with 2.5%, 5%, 7.5% and 10% APP. In addition, supplementation with APP significantly enhanced the antioxidant activity of steamed breads during digestion in vitro. Our study suggests that A. polytricha is a valuable source of active compounds for steamed wheat breads.

KEYWORDS

Steamed Bread, Auricularia polytricha, Sensory Evaluation, Texture, Antioxidant Activity

Share and Cite:

Jia, F. , Wang, Y. , Gong, Z. , Cui, W. , Wang, Y. and Wang, W. (2019) Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product. Open Access Library Journal, 6, 1-11. doi: 10.4236/oalib.1105598.

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