Effects Of Hericium Erinaceus And Pleurotus Nebrodensis On Dough Rheological And Noodle Quality

Hericium erinaceus and Pleurotus nebrodensis are high in nutritious value,theirs protein,polysaccharide,unsaturated fatty acids and trace elements rich in content.They have many physiological functions shch as anti-tumor,anti-cancer,treating chronic gastritis,invigorating the spleen and stomach,hepatoprotective and enhancing the body immunity.In this paper,adding different proportions of Hericium erinaceus powder,Pleurotus nebrodensis powder and their compound mushroom powder to the wheat flour.We studied the dough rheological properties of the mushroom powder-wheat flour and analyzed the quality of the noodles by using Brabender Farinograph,Extensograph,rapid viscosity analyzer,texture analyzer and color difference meter.And the nutritional properties of the edible mushroom noodles were analyzed and estimated.The main results of the study were as follows:(1)Hericium erinaceus powder and Pleurotus nebrodensis powder are rich in protein,ash and crude fat.As the portion of Hericium erinaceus powder or Pleurotus nebrodensis powder added to the wheat flour increasing,the sedimentation value,falling number and contents of moisture and wet gluten in the blend were gradually reduced,but the contents of crude protein and ash were increasing.while adding the mixes of Hericium erinaceus powder and Pleurotus nebrodensis powder to the wheat flour,the correlation between the falling number and the portion of Hericium erinaceus powder was positive.When the portion of Hericium erinaceus powder was 2.0% and the portion of Pleurotus nebrodensis powder was3.0%,the falling number was the largest.Compared with the wheat flour dough,the water absorption rate and the softness of the mixed flour dough increased,the dough development time and the stability time were shortened,and the silty mass index was reduced by the addition of Hericium erinaceus powder,Pleurotus nebrodensis powder and the blend edible mushroom powder.The tensile strength,tensile resistance,elongation,tensile ratio and maximum tensile resistance all show a decreasing trend.The addition of three kinds of mushroom powder has a certain weakening effect on the gluten gluten of wheat flour dough.The tensile properties were best at 90 min.The effects of adding mushroom powder on the gelatinization characteristics of wheat flourshowed peak viscosity,trough viscosity,final viscosity,break down,setback,peak time decrease,gelatinization temperature increased,and the thermal stability of batter was improved.Hericium powder dough,compound mushroom powder dough powder,stretching and gelatinization characteristics are better than Pleurotus ostreatus powder dough characteristics.(2)Compared with the traditional noodles,the noodles added Hericium erinaceus powder or Pleurotus nebrodensis powder has special color and flavor.As the portion of mushroom powder added to the wheat flour increasing,the chromatism of the noodles was increasing.The color of the noodles added Hericium erinaceus powder and the noodles added Pleurotus nebrodensis powder tends to dark read and bright yeollow,respectively.The correlation between the acidity of the noodles and the portion of mushroom powder added to the wheat flour is positive.With the increase of mushroom powder added,the optimum cooking time shortened,but the cooking absorption and cooking loss rate increased.When the portion of Hericium erinaceus powder was 2.5%,the portion of Pleurotus nebrodensis powder was 5.0%,and the portion of Pleurotus nebrodensis powder in the mixes of the mushroom powder was 2.0%,the sensory scores of the noodles were the higest.With the increase of mushroom powder added,the hardness and chewiness of the noodles increased first and then decreased;the tackiness,springiness and resilience extension quality;the shear properties and extension quality were still acceptabled though decrease.(3)Hericium erinaceus and Pleurotus nebrodensis contain a variety of mineral elements and eight kinds of essential amino acids,the first restricted amino acids are methionine and cystine,flavor amino acid such as glutamic acid and aspartic acid content is the highest,adding mushroom powder to the noodles,K,Na content increased significantly,giving the unique flavor of noodles.The ratio of essential amino acids to total amino acids in Pleurotus nebrodensis was 37.50%.The ratio of essential amino acids to non-essential amino acids was60%,which was close to the amino acid pattern recommended by FAO/WHO,and the essential amino acid index was more than 100(118.72)can be used as an high quality protein source.The protein contents and the ratio of essential amino acids and total amino acids of the Hericium erinaceus noodles and the Pleurotus nebrodensis noodles were higher than the wheat noodles.