Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (10): 2159-2167.doi: 10.3864/j.issn.0578-1752.2013.10.022

• RESEARCH NOTES • Previous Articles     Next Articles

Evaluation of the Effect of Lentinus edodes Powder on Dough Rheological Properties with Mixolab

 HU  Qiu-Hui, GAO  Yong-Xin, YANG  Wen-Jian, FANG  Yong, MA  Ning, YUAN  Biao, ZHAO  Li-Yan   

  1. 1.College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210003
    2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095
  • Received:2012-11-16 Online:2013-05-15 Published:2013-03-29

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Abstract: 【Objective】Rheological properties of dough with different amount of Lentinus edodes powder was investigated, which will lay a foundation for development of functional Lentinus biscuits as functional material.【Method】Mixolab was employed to investigate the effects of Lentinus edodes powder through 60 mesh sieve on rheological properties of dough, such as absorption, mixing, gluten index, viscosity, amylase activity, retrogradation, and gelatinization characteristics.【Result】Results showed that, in the range of 5%-20%, with the increase of Lentinus edodes powder, the dough viscosity and heat stability were significantly reduced, while starch gelatinization was increased, which resulted in the smaller stoma, product thickness and the volume.【Conclusion】 The effect of Lentinus edodes powder on the rheological properties was significant when the addition was higher than 15%, and ten percents of Lentinus edodes powder was known as the optimal addition amount for the product of biscuits. Meanwhile, it improved the nutritional value of biscuits greatly, and strengthen the nutritional content of Ca, Fe, Zn and lentinan.

Key words: Mixolab , Lentinus edodes powder , dough , rheological properties

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