Quality of Bread Supplemented with Antrodia salmonea Fermented Grains

Abstract

SummaryFermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat fl our to make bread. No diff erence in proximate composition, texture profi le and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked diff erent. Bread supplemented with fermented grains had similar thermal properties, which diff ered from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92-1.96 μg/g), ergosterol (24.53-30.12 μg/g), ergothioneine (2.16-3.18 μg/g) and γ-aminobutyric acid (2.20-2.45 μg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 μg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide benefi cial eff ects.