添加金针菇粉、茶树菇粉对面团流变学特性的影响

研究添加金针菇粉、茶树菇粉对面团流变学特性的影响，为食用菌作为功能基料开发新型的功能性食品提供理论依据。以金针菇和茶树菇两种食用菌粉为原料，利用混合实验仪（Mixolab）研究添加金针菇粉和茶树菇粉对面团的吸水率指数、揉混指数、面筋筋力指数、黏度指数、淀粉酶活性指数和回生指数等揉混特性的影响，并利用快速黏度仪和质构仪分别测定面团的峰值黏度、衰减值、最终黏度和回生值等糊化特性和硬度、弹性、黏附性等质构特性的变化。结果表明：添加2.5%～10%的金针菇粉和茶树菇粉能够延长面团的形成时间，破坏面筋蛋白的网络结构，降低面团的稳定性、面筋筋力、抑制老化回生，使形成的面团硬度增加，糊化黏度、黏附性和弹性下降。综合分析两种食用菌粉对面团特性的影响，发现5%的添加量为金针菇粉、茶树菇粉的最佳预测值，以在满足产品加工特性的基础上较大程度地丰富面制品的营养品质。

Effect of Flammulina velutipes and Agrocybe aegirit Powders on Rheological Properties of Dough

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.