Abstract: In order to study the effects of Auricularia polytricha powder versus Auricularia auricular-judae powder on the rheological properties of dough and noodle quality, the effects of the addition of either Auricularia power on the thermomechanical properties, starch gelatinization properties and rheological properties of dough were investigated as well as on the texture, cooking loss rate, color, and sensory and nutritional quality of cooked noodles. The results showed that both Auricularia powers significantly increased dough water absorption and protein weakening degree, and reduced dough development time (P < 0.05). Auricularia polysaccharide effectively prevented starch aging, and its ratio to glutenin affected the viscoelastic properties of dough. The sensory score of noodles with 20% A. polytricha or 10% A. auricular-judae was the highest, accompanied by a significant increase in the contents of protein and dietary fiber (P < 0.05). The total content of essential amino acids in noodles with Auricularia polytricha or A. auricular-judae increased by 32.28%, and 8.85%, respectively. The amino acid composition of noodles with A. polytricha was closer to the pattern recommended by the Food and Agriculture Organization and the World Health Organization.

Key words: Auricularia polytricha, Auricularia auricula-judae, rheological properties, noodle quality