Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides
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 absorpt...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1596986 |
| _version_ | 1819128763832598528 |
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| author | Yuanyang Nie Yuhui Jin Chujun Deng Linshuang Xu Mingjun Yu Wei Yang Bo Li Renyong Zhao |
| author_facet | Yuanyang Nie Yuhui Jin Chujun Deng Linshuang Xu Mingjun Yu Wei Yang Bo Li Renyong Zhao |
| author_sort | Yuanyang Nie |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-22T08:33:00Z |
| format | Article |
| id | doaj.art-5d850dd19cf64d76bb443acfedc40a7b |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-22T08:33:00Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-5d850dd19cf64d76bb443acfedc40a7b2022-12-21T18:32:27ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452019-01-0117145546210.1080/19476337.2019.15969861596986Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharidesYuanyang Nie0Yuhui Jin1Chujun Deng2Linshuang Xu3Mingjun Yu4Wei Yang5Bo Li6Renyong Zhao7Henan Institute of Science and TechnologyHenan Institute of Science and TechnologyHenan Institute of Science and TechnologyHenan Institute of Science and TechnologyHenan Institute of Science and TechnologyHenan Institute of Science and TechnologyHenan Institute of Science and TechnologyHenan University of TechnologyPartial 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.http://dx.doi.org/10.1080/19476337.2019.1596986flammulina velutipesmushroompolysaccharidedoughrheologyviscoelasticitymicrostructure |
| spellingShingle | Yuanyang Nie Yuhui Jin Chujun Deng Linshuang Xu Mingjun Yu Wei Yang Bo Li Renyong Zhao Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides CyTA - Journal of Food flammulina velutipes mushroom polysaccharide dough rheology viscoelasticity microstructure |
| title | Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides |
| title_full | Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides |
| title_fullStr | Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides |
| title_full_unstemmed | Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides |
| title_short | Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides |
| title_sort | rheological and microstructural properties of wheat dough supplemented with flammulina velutipes mushroom powder and soluble polysaccharides |
| topic | flammulina velutipes mushroom polysaccharide dough rheology viscoelasticity microstructure |
| url | http://dx.doi.org/10.1080/19476337.2019.1596986 |
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