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 absorpt...

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Bibliographic Details

Published in:	CyTA - Journal of Food
Main Authors:	Yuanyang Nie, Yuhui Jin, Chujun Deng, Linshuang Xu, Mingjun Yu, Wei Yang, Bo Li, Renyong Zhao
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2019-01-01
Subjects:	flammulina velutipes mushroom polysaccharide dough rheology viscoelasticity microstructure
Online Access:	http://dx.doi.org/10.1080/19476337.2019.1596986