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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Hlavní autoři:	Yuanyang Nie, Yuhui Jin, Chujun Deng, Linshuang Xu, Mingjun Yu, Wei Yang, Bo Li, Renyong Zhao
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Taylor & Francis Group 2019-01-01
Edice:	CyTA - Journal of Food
Témata:	flammulina velutipes mushroom polysaccharide dough rheology viscoelasticity microstructure
On-line přístup:	http://dx.doi.org/10.1080/19476337.2019.1596986
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