The Study Of The Effect Of Pleurotus Eryngii Powder On Rheology Properties Of Dough And Optimization Of The Technology Of Pleurotus Eryngii Biscuits

Pleurotus eryngii is a kind of precious mushroom with high nutrition and medicinal value.It is widely consumed in the whole world.In recent years,Pleurotus eryngii is gradually added into foods as an ingredient to provide food with more nutrition and functional properties.Rapid viscosity analyzer(RVA)、Mixolab and rheometer and the SRC were used to investigate the effect of the substitution of Pleurotus eryngii powder at different level on rheological properties and baking properties of dough.The orthogonal experimental were designed to determine the processing conditions and formula of Pleurotus eryngii biscuit.The results obtained were as below:1.The components of Pleurotus Eryngii powder were analyzed:the protein content was 19.09%,the crude fiber content was 8.61%,the fat content was 1.33%,the ash content was 5.63%,the total sugar content was 39.88%.The components of Pleurotus Eryngii biscuit:the protein content was 8.68%,the crude fiber content was 5.44%,the fat content was 13.8%,the ash content was 3.26%,the total sugar was 49.2%.2.Dough rheological characteristics with Pleurotus Eryngii powder were analysed by mixolab,RVA,rheometer.The results showed that with the increasing of proportion of Pleurotus Eryngii powder,the development time,stability time,setback of dough and thetanδ values and the cookie diameter decreased,while the water absorption and the degree of protein weakening and storage modulus(G’)of the dough increased.As the addition content of Pleurotus Eryngii powder is too high,the degree of protein weakening would drop so dramatically as the gluten structure of dough was destroyed and difficult to form gluten network.Therefore,we need to control the adding of Pleurotus Eryngii powder in less than 20%to obtain a suitable dough.3.The solvent retention capacity(SRC)of mixed powder(Pleurotus Eryngii flour and wheat flour mixed in proportion)was measured.The result showed that with the increasing of the proportion of Pleurotus Eryngii powder,the SRC value of mixed powder increased.When the added amount of the Pleurotus Eryngii powder up to25%,four kinds of SRC value increased and the quality of the mixed powder were significantly affected.When more than 20%of the added amount of the Pleurotus Eryngii powder,the GPI value of the mixed powder reduced to 0.5 or less,affected the baking properties of biscuits.So we should control the adding of Pleurotus Eryngii powder in less than 20%to ensure the baking properties and quality of biscuit.4.Furthermore,an orthogonal experiment combined with sensory evaluation were designed to determine the processing technology and formula of Pleurotus eryngii biscuit.The optimal Pleurotus Eryngii biscuits recipe is:low-gluten flour(basis weight),15.0%Pleurotus Eryngii powder,10.0%maltodextrin,1.5%sodium bicarbonate,20.0%edible oil,5.0%sugar,2,0%salt.The optimal baking temperature and baking time of Pleurotus Eryngii biscuits are 180℃/150℃ andl2min.According to the formula and the process,we can get Pleurotus eryngii biscuits with high protein and fiber,unique flavor,rich nutrition and good sensory quality.