Abstract: In order to study the effect of Tricholoma matsutake powder on rheological properties of dough and quality characteristics of biscuits, the thermal mechanical properties, starch gelatinization characteristics and rheological properties of doughs with different amounts of T. matsutake powder added were analyzed and the physical properties, sensory evaluation and nutrient quality of biscuits made from the doughs were measured. The results showed that dough stability time, maximum viscosity index, peak viscosity, trough viscosity and final viscosity were reduced significantly with the addition of T. matsutake powder, while the degree of protein weakening was increased and the structure of gluten was destroyed. As the proportion of T. matsutake powder increased, tan δ increased firstly and then decreased, which indicated the opposite trend for dough elasticity. The hardness and sensory score of biscuits increased firstly and then decreased. The flavor and taste of biscuits were more acceptable with the addition of 6% T. matsutake powder, and the contents of protein, dietary fiber and essential amino acids were increased by 58.08%, 191.24% and 32.77%, respectively compared to the control without the addition of T. matsutake powder. Moreover, the amino acid profile was in accordance with the Food and Agriculture Organization/World Health Orgnaization standard, and the nutritional value was higher.

Key words: Tricholoma matsutake, rheological properties, biscuits, quality characteristics