Abstract: In this study, micronized shiitake powder was added to crispy instant noodle dough in different amounts (1%, 3%, 5%, 7%, and 9%). By measuring the starch gelatinization properties, texture properties and dynamic rheological properties of dough, and the moisture content and oil content and distribution of crispy instant noodles, we investigated the effect of the addition of different amounts of shiitake on dough rheological properties and oil penetration into crispy instant noodles. The results showed that with increasing level of shiitake addition, the peak viscosity, trough viscosity and final viscosity of dough significantly decreased, hardness increased and cohesiveness, elasticity, and elastic modulus and viscous modulus decreased first and then rose. The crisp instant noodles with 5% shiitake powder had the highest moisture content and the lowest oil content. A dense internal structure was observed in the noodles, which exhibited the weakest fluorescence intensity and an even oil distribution. The results show that adding a proper amount of shiitake powder to dough can change its rheological properties, and inhibit the penetration of oil during the frying process of crisp instant noodles.

Key words: shiitake powder, crisp instant noodle dough, rheological properties, oil distribution