%0 Journal Article
%T Steamed Wheat Breads with <i>Auricularia</i><i> polytricha </i>Powder as a Functional Food Product
%A Fengjuan Jia
%A Yueming Wang
%A Zhiqing Gong
%A Wenjia Cui
%A Yansheng Wang
%A Wenliang Wang
%J Open Access Library Journal
%V 6
%N 11
%P 1-11
%@ 2333-9721
%D 2019
%I Open Access Library
%R 10.4236/oalib.1105598
%X <div style="text-align:justify;">
	<i style="line-height:1.5;">Auricularia polytricha </i><span style="line-height:1.5;">is a functional food
material that contains numerous bioactive health-promoting compounds. This
study demonstrates the novel application of </span><i style="line-height:1.5;">A.
polytricha</i><span style="line-height:1.5;"> powder (APP) in steamed bread produc</span><span style="line-height:1.5;">tion. Moreover,
this work aimed to determine the influence of the direct addition of APP on the
sensory, textural, physical, and </span><i style="line-height:1.5;">in vitro</i><span style="line-height:1.5;"> 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 </span><i style="line-height:1.5;">in vitro</i><span style="line-height:1.5;">. Our study suggests that </span><i style="line-height:1.5;">A. polytricha</i><span style="line-height:1.5;"> is a valuable source of active compounds for steamed
wheat breads.</span>
</div>
%K Steamed Bread
%K <i>Auricularia polytricha</i><i>
%K Sensory Evaluation
%K Texture
%K Antioxidant Activity
%U http://www.oalib.com/paper/5406903