Mushrooms as Novel High Fiber Bakery Food Products Constituents

摘要：

　　Human diet should be rich in fiber,but in age of processed food and fast food restaurants it is very difficult to catch consumers interest.That is why food industry looks for new sources of substances possessing biological activity,helping prolonging the wellbeing of the consumers.Mushrooms have been appreciated for their aroma and texture for centuries,now however they are recognized as important source of biologically active compounds-fiber.Shiitake (Lentinula edodes) and oyster mushroom (Pleurotus ostreatus) are recently widely consumed all over the world and could be also interesting constituent of functional food.Therefore,in this study,the influence of mushrooms addition into a bakery products on its nutritional value and dietary fiber composition was investigated.

关键词： shiitake lentinula edodes oyster mushroom pleurotus ostreatus dietary fiber bakery products

作者: Anna Gramza-Michalowska Julita Regu(l)a

作者单位: Poznan University of Life Sciences, Poznan, Poland

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 572-572

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）