@article{oai:mukogawa.repo.nii.ac.jp:00000347,
 author = {岡村, 徳光 and OKAMURA, Tokumitsu and 濱田, 和美 and 奥田, 展子 and OKUDA, Nobuko and 大杉, 匡弘 and OHSUGI, Masahiro and Hamada, Kazumi},
 journal = {武庫川女子大学紀要. 自然科学編},
 month = {Mar},
 note = {The addition of bunashimeji affected gas production in baker's yeast. After 4 hours of incubation, total gas production increased about 1.8 times that of standard dough, and a few large holes and many small holes appeared on top of the dough containing bunashimeji after 6 hours of incubation. Gas production increased with increasing consumption of glucose in bunashimeji. The addition of bunashimeji to wheat flour increased production of low molecular weight sugar (fermentable sugar). Therefore, we concluded that adding bunashimeji to white bread dough provided nutrients as fermentable sugar for the yeast. This resulted in excessive initial production of gas forming holes upon exiting the dough, and reducing the volume of the dough as a result. Consequently, dough in which holes were formed on top was broken before oven baking, and loaf volume and specific loaf volume of the bread containing 5% bunashimeji was markedly decreased when an automatic bread baker was used.},
 pages = {41--45},
 title = {Effects of Fermentable Sugar Derived from Bunashimeji Mushroom on Fermentation in Bread Processing},
 volume = {46},
 year = {1999},
 yomi = {オカムラ, トクミツ and オクダ, ノブコ and オオスギ, マサヒロ}
}