Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun

文献类型： 外文期刊

第一作者： Yi, Kexin

作者： Yi, Kexin;Xia, Qing;Cao, Yuping;Yi, Kexin;Wu, Li;Song, Xinpeng;Xia, Qing;Cao, Yuping;Li, Yibin;Yi, Kexin;Wu, Li;Xia, Qing;Cao, Yuping;Li, Yibin;Wu, Liting;Song, Xinpeng;Li, Yibin

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关键词： Tremella fuciformis stem powder; Superfine grinding; Processing characteristics; Texture; Sensory evaluation

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 23 卷

页码：

收录情况： SCI

摘要： Tremella fuciformis (TF) stem accounts for about 10% of the whole mushroom, and most of them are dumped without utilization. To effectively utilize the waste, the effects of fine grinding and superfine grinding technology on the processing characteristics and physicochemical properties of Tremella fuciformis stem powder (TFSP) were investigated, and the effects of TFSP on the quality of steamed bun were analyzed. The findings indicate that the specific surface area of superfine Tremella fuciformis stem powder (STFSP) is 1.6 times larger than that of fine Tremella fuciformis stem powder (FTFSP). Despite this, the infrared spectra of STFSP and FTFSP are similar. The water solubility index and oil holding capacities of STFSP saw an increase of 18.81%, whereas its water holding capacity decreased by 11.34%. Superfine grinding not only enhanced the processing characteristics but also stabilized the powder form. Moreover, steamed buns incorporating 4% STFSP were judged to have the optimal taste. Superfine grinding significantly influences the physicochemical properties of TFSP, resulting in enhanced quality of steamed buns.

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