混合实验仪评价香菇粉对面团流变特性的影响

【目的】研究不同的香菇粉添加量对面团流变特性等的影响，为食用菌作为功能基料研发新型的功能性食品提供理论依据。【方法】利用混合实验仪（Mixolab）测定面粉中添加60目香菇粉后，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、回生指数等流变特性的变化。【结果】面粉中添加5%—20%香菇粉，随着香菇粉添加量的增加，面团黏度显著降低，面团中淀粉糊化速度显著加快，受热稳定性降低，预测烘焙过程中面团内部气孔变小，产品厚度降低、体积减小。【结论】面粉中香菇粉添加量高于15%就会对面粉品质产生显著影响，添加量10%为香菇饼干香菇粉添加量的最佳预测值，较大程度上提高了饼干的营养价值，强化了Ca、Fe、Zn和香菇多糖营养成分。

Evaluation of the Effect of Lentinus edodes Powder on Dough Rheological Properties with Mixolab

【Objective】Rheological properties of dough with different amount of Lentinus edodes powder was investigated, which will lay a foundation for development of functional Lentinus biscuits as functional material.【Method】Mixolab was employed to investigate the effects of Lentinus edodes powder through 60 mesh sieve on rheological properties of dough, such as absorption, mixing, gluten index, viscosity, amylase activity, retrogradation, and gelatinization characteristics.【Result】Results showed that, in the range of 5%-20%, with the increase of Lentinus edodes powder, the dough viscosity and heat stability were significantly reduced, while starch gelatinization was increased, which resulted in the smaller stoma, product thickness and the volume.【Conclusion】 The effect of Lentinus edodes powder on the rheological properties was significant when the addition was higher than 15%, and ten percents of Lentinus edodes powder was known as the optimal addition amount for the product of biscuits. Meanwhile, it improved the nutritional value of biscuits greatly, and strengthen the nutritional content of Ca, Fe, Zn and lentinan.