utilization and characteristics bunashimeji note

Japanese Society of Mushroom Science and Biotechnology

NII-Electronic Library Service

JapaneseSociety ofMushroomScienceand Biotechnology

21

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



JapaneseSociety ofMushroom Science and Biotechnology

22 H 7x fiEs ng g o l #A.. ax vol. s No. 1 (2ooo)

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 ingredients

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,



JapaneseSoclety ofMushroom Science and Biotechnology

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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



JapaneseSociety ofMushroom Science and Biotechnology

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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 homogenate on loaf volume without sugaF

O, O% (white bread without sugar (control)); 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 (fermentation) 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



JapaneseSociety ofMushroomScience and Biotechnology

25

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.



Japanese 　Sooiety 　of 　 Mushroom 　Soienoe 　and 　 Bioteohnology

26 日本応用きのこ学会誌　Vol．8No ．1 （2000）

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，

1）Niihara，　R．　and 　Harigai，　Y．：J．　Home 　Economic

　（Japan），42，983−987 （1991）．

2）Takasaki，　S．　and 　Karasawa，　K．：J．　Cooleery　Sci．

　fpn．，26，327−334 （1993）．

3） Nakano，　 A．　 and 　 Oba，　 K 、： J．　 ffome　 Economic

　（Japan），46，321−329 （1995）．

4） Oba，　 K ．　 and 　 Nakano ，　 A ．：」．　 Home 　 Economic

　（Japan），47，21−27 （1996），

5） Tsuda，　 T，，　 Hasumi，　 T．　 and 　 Watanabe，　 T．：J．

　Cooleery　S（ぜ，ノbn，29，25−31 （1996）．

6） Okamura ，　 T ．，　 Nishikawa ，　 Y ．，　 Okuda ，　 N，　 and

　Ohsugi，　 M ，； f，　 Home 　Econ．ノ♪n ．， 49，865−871

　（1998 ），

7） Okamura ，　 T．，　 Nishikawa，　 Y ．，　 Okuda ，　 N ．　 and

　Ohsugi，　M ，：Mushroom 　Science　and 　Biotechnolog），，

　 5，81 −85 （1997）．

8） Okamura ，　 T．，　 Nishikawa，　 Y．，　 Okuda ，　 N ．　 and

　Ohsugi，　M ．：／．　Coolee冗y　Sci．　fpn．　，31，30−36 （1998）．

（2000 年 2 月 12 日受理）

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