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Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

Partial substitution of wheat flour with Flammulina velutipes powder (FVP) or soluble polysaccharide (SPFV) at different addition levels, and the effects of which on the rheological and microstructural properties of dough were investigated. FVP significantly (P < 0.05) increased the water absorption...

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Principais autores: Yuanyang Nie, Yuhui Jin, Chujun Deng, Linshuang Xu, Mingjun Yu, Wei Yang, Bo Li, Renyong Zhao
Format: Artigo
Sprog:Inglês
Udgivet: Taylor & Francis Group 2019-01-01
Serier:CyTA - Journal of Food
Fag:
flammulina velutipes
mushroom
polysaccharide
dough
rheology
viscoelasticity
microstructure
Online adgang:http://dx.doi.org/10.1080/19476337.2019.1596986
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