Cereal Chem 53:420 - 428.  |  VIEW ARTICLE
Effect of Mushroom Extract on the Physical Properties of Dough.

T. Kuninori, J. Nishiyama, and H. Matsumoto. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Mushroom extract was found to have an oxidative effect on unfermented dough. The effect was due to a nondialyzable fraction of mushroom extract. In extensigraph response, 1.5 g of mushroom dry matter was approximately equivalent to 6 mg of potassium iodate. The oxidative effect of mushroom extract was lost by preincubation of the extract with phenylthiourea or by pretreatment of flour with N-ethylmaleimide. From comparison of the effect of mushroom stipe and pileus, it was shown that pileus extract contains a component other than tyrosinase causing a deleterious effect on dough, independent of SH-groups in flour. Commercial purified tyrosinase caused an oxidative effect similar to that of mushroom stipe extract.