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Peng, W., He, X., Wang, Y., Zhang, Y., Ye, X., Jia, D., et al. (2014) A New Species of Scytalidium Causing Slippery Scar on Cultivated Auricularia polytricha in China. FEMS Microbiology Letters, 359, 72-80. https://doi.org/10.1111/1574-6968.12564

has been cited by the following article:

• TITLE: Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product

  AUTHORS: Fengjuan Jia, Yueming Wang, Zhiqing Gong, Wenjia Cui, Yansheng Wang, Wenliang Wang

  KEYWORDS: Steamed Bread, Auricularia polytricha, Sensory Evaluation, Texture, Antioxidant Activity

  JOURNAL NAME: Open Access Library Journal, Vol.6 No.11, November 6, 2019

  ABSTRACT: Auricularia polytricha is a functional food material that contains numerous bioactive health-promoting compounds. This study demonstrates the novel application of A. polytricha powder (APP) in steamed bread production. Moreover, this work aimed to determine the influence of the direct addition of APP on the sensory, textural, physical, and in vitro 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 in vitro. Our study suggests that A. polytricha is a valuable source of active compounds for steamed wheat breads.