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

Abstract

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 but decreased the development time and stability of dough significantly (P < 0.05). Furthermore, it was capable of providing a weaker extension and harder dough with the increasing of FVP addition levels. FVP increased the storage (G′) and loss (G″) moduli, while the tan δ decreased with the increasing of FVP addition levels. However, SPFV addition had inconsistent viscoelastic results with that of FVP addition. The microstructure of dough showed that the continuity of gluten networks had been disrupted by FVP and SPFV at a higher addition level. This research could provide a foundation for the application of FVP in wheat-flour foods, and FVP addition levels of 2.5% to 5.0% are recommended. Propiedades reológicas y microestructurales de la masa de trigo suplementada con Flammulina velutipes (seta) en polvo y polisacáridos solubles RESUMEN El presente estudio investigó los efectos que provoca la sustitución parcial de la harina de trigo con Flammulina velutipes en polvo (FVP) o con el polisacárido soluble (SPFV) a diferentes niveles de adición, sobre las propiedades reológicas y microestructurales de la masa. Se comprobó que la FVP aumentó significativamente (P <0.05) la absorción de agua pero disminuyó de manera significativa el tiempo de desarrollo y la estabilidad de la masa (P <0.05). Además, el aumento de los niveles de adición de FVP fue capaz de proporcionar una extensión más débil y una masa más dura. Asimismo, la FVP incrementó los módulos de almacenamiento (G′) y de pérdida (G″), mientras que, al aumentarse los niveles de adición de esta, se redujo el tan δ. Por otra parte, la adición de SPFV mostró resultados viscoelásticos inconsistentes con los producidos por la adición de FVP. La microestructura de la masa evidenció que la continuidad de las redes de gluten fue interrumpida por la FVP y el SPFV en los niveles de adición más elevados. Esta investigación podría proporcionar una base para la aplicación de FVP en alimentos de harina de trigo, recomendándose niveles de adición de FVP de 2.5% a 5.0%.

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

“…The G' values of all samples were higher than that of G", indicating that the elastic properties of the doughs dominated their viscous properties (Khoigani et al, 2017), and all values of loss tangent tanδ were determined less than 1, indicating a typical dynamic rheological profile of weak gel with pronounced elastic properties (Ptaszek et al, 2009). G' and G" had a downward trend with the increasing GSP or GPP addition level compared to the control group, as shown in Figure 1(a,b,g,h), which was contrary to the results reported by Nie et al (2019) for wheat dough supplemented with Flammulina velutipes powder. The decrease of moduli might be attributed to different interactions between starch granules with different particle sizes of GSP (Moreira et al, 2014).…”

“…This was probably due to the dietary fiber in grape powders, which could strengthen the WA ability of dough. The significantly increased water promoted swelling of wheat flour starch and proteins, and thus increase the viscosity of the dough (Nie et al, 2019). These results suggested that grape powders addition had weakened the gluten network structure of dough.…”

“…Microstructure of composite dough sample was observed using a scanning electron microscope (FEI, Hitachi, USA) according to a published method proposed by Nie et al (Nie et al, 2019). Briefly, samples with different addition levels of GPP, GSP, or GSKP were cut into slices with a diameter of 2 ~ 3 mm and a thickness less than 5 mm, and then subjected to freeze drying.…”

Edible Mushrooms Could Take Advantage of the Growth-Promoting and Biocontrol Potential of Azospirillum

“…The choice of mushroom objects was based on the best properties of these cultivable basidiomycetes. Winter mushroom Flammulina velutipes is a source of valuable nutritional food ingredients (Su et al, 2019;Nie et al, 2019), and it provides a natural basis for developing high-performance pharmaceuticals (Huang et al, 2019) and veterinary and medicinal preparations (Mahfuz et al, 2019;. The extremely important biologically active extracts and compounds from lacquered polypore Ganoderma lucidum exert pharmacological effects on tumour cells.…”

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

“…Micrographs of instant noodles (gliadins were incorporated at the level of 3% and 5%) made from a variety DBW88 revealed the cavity-like structure increased and more hollow spaces were observed. Whereas on the addition of increasing glutenins from 3% to 5%, denseness in the network with an enhanced number of strands with the increase in the thickness was visible indicating a more bonded and compact structure Nie et al (2019). revealed the continuity and integrity of the gluten network comprising of gluten strands and gluten film binding the starch granules.…”