Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles

文献类型： 外文期刊

第一作者： Tang, Baosha

作者： Tang, Baosha;Wu, Li;Weng, Minjie;Chen, Junchen;Li, Yibin;Lai, Pufu;Tang, Baosha;Wu, Li;Weng, Minjie;Chen, Junchen;Li, Yibin;Lai, Pufu

作者机构：

关键词： Hypsizygus marmoreus; wheat noodles; cooked breaking ratio; color; texture

期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）

ISSN： 0101-2061

年卷期： 2022 年 42 卷

页码：

收录情况： SCI

摘要： Hypsizygus marmoreus is a kind of edible fungus with high nutritional value. This investigation evaluated the influence of Hypsizygus marmoreus powder on the quality characteristics of noodles. The cooking time, cooked breaking ratio, cooking loss rate, color difference value, texture and sensory of noodles were measured. The addition of 4% to 20% mass fraction of mushroom powder had no significant effect on the cooking time and hardness of the noodles. The cooked breaking ratio of noodles increased from 0% to 13.27%, the cooking loss rate increased from 3.47% to 10.73%, the color difference value increased from 18.23 to 23.58, and the chewing hardness increased from 4569.66 g to 5888.68 g, with the mass fraction of mushroom powder increased from 0% to 20%. The sensory of noodles with 4% mushroom powder is the best. This study provides a certain theoretical basis for the further processing of Hypsizygus marmoreus.

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