Influence of Different Amounts of Shiitake Mushroom Powder Added on the Characteristics of Dough and the Quality of Steamed Bread
Objective:The study investigates the effects of different levels of added shiitake mushroom powder on the basic nutritional composition and dough characteristics of wheat flour,as well as the nutritional composition,texture,and specific volume of steamed bread.Methods:Adding 0,5,10,15,20,25,30,35,40 g/100 g of shiitake mushroom powder to the flour,determining the basic nutritional components of shiitake mushroom compound powder,using a texture analyzer to measure the dough's stretching properties and farinograph property,using an F4 fermentor rheometer to test the rheological properties of shiitake mushroom powder dough fermentation,and evaluating the nutritional quality,texture,and specific volume of shiitake mushroom powder steamed bread products.Results:Compared with the control group,with the increase of shiitake mushroom powder addition,the protein and dietary fiber content of shiitake mushroom compound powder increased,the dough formation time and stabilization time were shortened,the dough weakening strength and flour quality index were significantly reduced,and the fermentation speed and fermentation volume of the dough showed a decreasing trend.The amino acid composition ratio of the shiitake mushroom powder composite flour steamed bread changed,with an increase in lysine content.The hardness,chewiness,and adhesiveness of the bread all showed an increasing trend,while the elasticity,springiness,and specific volume first increased and then decreased.Conclusion:The addition of shiitake mushroom powder changed the texture properties of the wheat dough and bread,and when making bread,the optimal amount of shiitake mushroom powder added should not exceed 20 g/100 g.
万方数据
维普
