Study On The Effect Of Auricularia Fuscosuccinea On Processing Characteristics Of Corn Steamed Bread

Auricularia fuscosuccinea is a new kind of artificially cultivated fungus new product,which is rich in nutrients such as Auricularia fuscosuccinea polysaccharides,proteins and vitamins,and a variety of amino acids human body needs.Currently,the main products of Auricularia fuscosuccinea on the market are dried products with single species,further research and development is needed.The combination of Auricularia fuscosuccinea and corn steamed bread can improve the edible value and health function of steamed bread,and improve the taste and flavor of steamed bread.This study takes Auricularia fuscosuccinea as material,which is cultivated by Edible and Medicinal Fungi Engineering Research Center of Jilin Agricultural University,under Ministry of Education.The effects of different processing methods on the properties of Auricularia fuscosuccinea,and its effects on the gelatinization characteristics,static shear rheological properties and texture characteristics of corn steamed bread power are studied.The response surface optimization tests are used to screen out the formula of Auricularia fuscosuccinea-corn steamed bread,and the quality evaluation of Auricularia fuscosuccinea-corn steamed bread is carried out.The results could provide a theoretical basis for the research on the development of Auricularia fuscosuccinea food and corn staple food.The main research results of this thesis are as follows:1.The effect of different processing methods on the properties of Auricularia fuscosuccinea.Through RVA test,rheology test,TPA test,the effects of four different processing methods of dry grinding,cooking,baking and wet grinding on the characteristics of Auricularia fuscosuccinea were comparatively analyzed.The research indicated: The four different processing methods of the Auricularia fuscosuccinea were yield pseudoplastic fluid.Compared with the dried ground Auricularia fuscosuccinea,the wet grinding method has improved the gel properties of Auricularia fuscosuccinea.The peak viscosity,trough viscosity and final viscosity of wet grinding Auricularia fuscosuccinea decreased by 53.83%?60.66% and 72.02% respectively.The area of thixotropic hysteresis loop decreased by 41.59%.The hardness,gumminess and chewiness decreased by 62.64%?72.92% and 74.99% respectively.2.Study on the effect of Auricularia fuscosuccinea on the gel properties of corn steamed bread powder.By measuring the gelatinization properties,rheological properties,and texture properties of the steamed bread powder,compared with the determination parameters of wheat flour and corn steamed bread powder,the effects of four different processing methods of dry grinding,cooking,baking and wet grinding on the gel properties of corn steamed bread powder were studied.The research indicates: Compared with corn steamed bread powder,after add the wet milling Auricularia fuscosuccinea,the peak viscosity,trough viscosity,final viscosity,breakdown value and setback value decreased by 21.13%,18.31%,18.79%,26.42%,19.24% respectively.The hardness and chewiness increased by 0.67%?4.58% respectively,while the springiness,cohesiveness,gumminess and resilience decreased by 3.40%?6.65%?14.75%?4.17% respectively.The shear stress required at the same shear rate decreased,the area of thixotropic hysteresis loop decreased by 6.44%.The gelatinization characteristics,rheological characteristics and texture characteristics of the mixed powder of wet grinding Auricularia fuscosuccinea were similar to those of wheat flour,thermal stability and rheological properties were better than corn steamed bread powder.Finally,wet grinding Auricularia fuscosuccinea was used as raw material for Auricularia fuscosuccinea complex.Study with Auricularia fuscosuccinea-corn steamed bread.3.Optimization of the formula of Auricularia fuscosuccinea-corn steamed bread.The single factor test and response surface optimization test were used to screen the formula of Auricularia fuscosuccinea-corn steamed bread.The response surface optimization factor was Auricularia fuscosuccinea addition,corn flour addition,water addition,and the response value was the sensory evaluation score.The best formula is: 5% of Auricularia fuscosuccinea,20% of corn flour,and 53% of water.According to the results of response surface optimization test,steamed the Auricularia fuscosuccinea-corn steamed bread was used for sensory evaluation and texture analysis.The sensory evaluation average score was 95 points,and the specific volume average was 2.31 mL/g.The Auricularia fuscosuccinea-corn steamed bread had good elasticity,the internal pores were uniform and fine,and the chewing was refreshing.It was chewy,had a unique Auricularia fuscosuccinea flavor and sweet corn flavor.The texture parameters of the Auricularia fuscosuccinea-corn steamed bread were: the hardness was 2244.12±40.87 g,the springiness was 0.914±0.01,the cohesiveness was 0.760±0.034,the gumminess was 2050.76±87.88,the chewiness was 2054.38±45.27,and the resilience was 0.413±0.046.Compared to corn steamed bread,after adding Auricularia fuscosuccinea,the specific volume,springiness,taste and flavor of corn steamed bread were improved.