Abstract:

The effect of Flammulina velutipes and Agrocybe aegirit powders on rheological properties of dough was
investigated in this study, which may lay a foundation for the development of mushroom-based functional foods. Mixolab
was employed to measurethe kneading properties of dough such as water absorption, mixing index, gluten index, viscosity,
amylase activity, and retrogradation. The gelatinization properties such as peak viscosity, attenuation value, final viscosity
and retrogradation were investigated using rapid viscosity analyzer, and texture characteristics such as hardness, adhesion,
and elasticity were also studied using texture profile analyzer. Results showed that the addition of 2.5%–10% Flammulina
velutipes or Agrocybe aegirit powder significantly prolonged the dough development time, destroyed the gluten network
structure, reduced the gluten strength and dough stability time, and alleviate dough regeneration, which in turn resulted in an
increase of hardness and a decrease of viscosity, adhesion and elasticity. Five percents of Flammulina velutipes or Agrocybe
aegirit powder was recognized as the optimal addition amount for the rheological properties of dough.

Key words: Flammulina velutipes, Agrocybe aegirit, Mixolab, rheological properties, texture properties