@article{oai:mukogawa.repo.nii.ac.jp:00000388,
 author = {竹野, 智美 and 岡村, 徳光 and OKAMURA, Tokumitsu and 福田, 祥子 and 奥田, 展子 and OKUDA, Nobuko and 大杉, 匡弘 and OHSUGI, Masahiro and Takeno, Tomomi and Fukuda, Shoko},
 journal = {武庫川女子大学紀要. 自然科学編},
 month = {Mar},
 note = {Bread containing 5% enokitake (Flammulina velutipes) produced manually the expanded most, however, in the case of shiitake (Lentinus edodes), the loaf volume of bread decreased with an increasing concentration of shiitake. In the case of dough without sugar, the bread containing 10% enokitake the expanded most, however, that of more than 10% enokitake decreased with an increasing concentration of enokitake. The loaf volume of shiitake bread without sugar also decreased with an increasing concentration of shiitake because shiitake strongly inhibited the growth of baker's yeast. The firmness of the bread increased with an increasing concentration of enokitake or shiitake until the concentration was 30%. Fermentable sugars such as glucose, mannitol, maltose and trehalose from enokitake and glucose from shiitake were consumed with fermentation by yeast (Saccharomyces cerevisiae) during the first 4 hours of incubation.},
 pages = {37--43},
 title = {Utilization of Enokitake and Shiitake in fiber-bread processing and their characteristics},
 volume = {48},
 year = {2001},
 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}
}