Effect of Maitake ( Grifola frondosa ) Mushroom Powder on Bread Properties

Maitake mushroom powder drastically decreased dough strength in Brabender farinography and was also effective in deteriorating bread‐making properties (bread height and specific volume). These effects of maitake on farinograph values and bread‐making properties were lost by boiling maitake/water suspensions or by adding EDTA, suggesting that the deteriorative effects by maitake may be caused by a metal protease. Flour dough that contained maitake was treated with 1% sodium dodecyl sulfate (SDS), and extracted proteins were subjected to SE‐HPLC and SDS‐PAGE. The range of high‐molecular‐weight (HMW) protein in those profiles gradually decreased with an increase of maitake, and HMW protein/total protein correlated well with bread height but did not have a clear effect on specific volume.