Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics

Abstract

To improve the quality characteristics and enrich their nutrition and flavor, Tremella fuciformis (TF) powder was incorporated into noodles. This study explored the effects of TF on noodle quality and flavor characteristics. The results showed that adding TF could elevate the G′ and G″ of dough and improve the viscosity parameters and thermal stability of starch. TF increased the proportion of α-helix, β-sheet, and deeply bound water in the dough, indicating that TF influenced the gluten network and retarded water migration. Meanwhile, adding 3% TF resulted in better texture properties. In addition, adding TF could increase the content of slowly digestible starch and resistant starch and the amount of flavor substances in the noodles. In our study, noodles supplemented with 3% TF had good quality and nutraceutical properties. The results laid a foundation for the development of new functional noodles.