유산균 발효 표고버섯 분말의 특성 및 이를 첨가한 식빵의 품질특성 연구

Quality Characteristics of Lentinus edodes Powder and Bread Containing Fermented with Lactic Acid Bacteria

In this study, bread to which Oak mushroom powder was fermented with B. licheniformis and L. plantarum were prepared and compared. First, in the chemical and antioxidant properties of mushroom fermentants, the pH and acidity were found to be lowered after fermentation. In the antioxidant activity, the total polyphenol contents were increased after fermentation. The most change after fermentation was the fermented powder with L. plantarum. The flavonoid content decreased after fermentation. As a result of measuring the ABTs radical scavenging ability, overall high results were shown after fermentation. Overall, the pH of the dough did not change significantly according to the added content of mushroom powder. The expansion power of bread showed the highest value in bread containing powder fermented with B. licheniformis. The dough yield of bread showed a similar value, and the loss rate of the bread with the powder fermented with B. licheniformis was the lowest, and the baking loss rate without the mushroom powder was the highest. The results of evaluating the sensory strength and preference of bread showed that L. plantarum had a higher overall preference than B. licheniformis. As oak mushroom powder was fermented, high antioxidant activity was confirmed, and the fermentation reduced the mushroom aroma that people may dislike, reducing the reluctance when added to the food.