Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

Abstract

Partial substitution of wheat flour with Flammulina velutipes powder (FVP) or soluble polysaccharide (SPFV) at different addition levels, and the effects of which on the rheological and microstructural properties of dough were investigated. FVP significantly (P < 0.05) increased the water absorption but decreased the development time and stability of dough significantly (P < 0.05). Furthermore, it was capable of providing a weaker extension and harder dough with the increasing of FVP addition levels. FVP increased the storage (G′) and loss (G″) moduli, while the tan δ decreased with the increasing of FVP addition levels. However, SPFV addition had inconsistent viscoelastic results with that of FVP addition. The microstructure of dough showed that the continuity of gluten networks had been disrupted by FVP and SPFV at a higher addition level. This research could provide a foundation for the application of FVP in wheat-flour foods, and FVP addition levels of 2.5% to 5.0% are recommended.