Abstract:

In this study, the rheological properties of wheat doughs made with the addition of Lentinus edodes powders
were evaluated. The results showed that the content of soluble dietary fiber in the cap and stalk was significantly increased
by superfine grinding. Compared with the control group (with no added Lentinus edodes power), the water absorption and
weakening degree of the mixed dough were increased while the dough development time and stability time, and farinograph
quality number were decreased. In addition, an increase in dough yield and a decrease in gluten strength were observed. The
larger the addition amount of Lentinus edodes powders was, the worse dough farinograph characteristics were. At the same
amount of Lentinus edodes powders, when the powder particle size was smaller, the dough development and stability time
were longer. Compared with the control group, the energy and extensibility of the mixed dough were decreased while the
tensile resistance and stretching ratio were increased. Therefore, addition of Lentinus edodes powders had a strong negative effect
on dough extensogragh characteristics. However, addition of 0.25% nano-micronized powder had the most beneficial effect.

Key words: Lentinus edodes powders, wheat dough, ultrafine comminution, rheological properties