本文研究了四种不同粉碎方式（普通粉碎、剪切超微粉碎、气流超微粉碎和纳米超微粉碎）处理的香菇伞粉和柄粉对面团发酵特性和面包品质的影响。结果表明：添加不同粉碎处理的香菇粉能增大面团的硬度，且随添加量的增加而增大，添加柄粉的面团硬度大于伞粉的面团硬度。添加同一粉碎处理的香菇粉面团粘度随添加量的增加而下降。当香菇粉添加量为4.0%时，与对照面团相比，面团较硬，粘弹性较差。综合面团产气量、硬度和粘度变化分析，纳米超微粉碎香菇伞粉添加量在1.0%以内，发酵100min后，面团的产气量和粘度较高，硬度较低，面团品质较好。从面包品质上看，当添加量不超过1.0%时，添加气流超微粉碎和纳米超微粉碎香菇伞粉的面包水分含量和比容更接近对照面包。添加纳米超微粉碎香菇柄粉的面包亮度适中、色泽较白，弹性和回复性较好，硬度和咀嚼性较低。

Mushroom (Lentinus edodes) caps and stems were powdered using four different grinding methods (ordinary grinding, shear-ultrafine grinding, jet-ultrafine grinding, and nano-ultrafine grinding) and added to bread dough. The effects of the powders on dough fermentation characteristics and bread quality were analyzed. The results indicated that powdered mushroom increased the hardness of dough in a dose-dependent manner, where the increase was higher with powdered mushroom stems as compared to caps. Adhesiveness of the dough decreased with the amount of mushroom powder added; at 4.0% the dough was relatively hard with relatively poor viscoelasticity when compared with the control. The results showed that addition of <1% mushroom cap powder obtained by nano-ultrafine grinding, resulted in good quality dough, with relatively low hardness as well as relatively high viscosity and gas production after fermentation for 100 min. On the other hand, the results for bread quality with <1% mushroom cap powder obtained by jet-ultrafine and nano-ultrafine grinding were similar to those with control dough. The bread made with powdered mushroom stem obtained by nano-ultrafine grinding showed moderate brightness, white color, relatively good elasticity and resilience, as well as low hardness and chewiness.

国家自然科学基金面上项目（31271825）；国家“863”计划项目(2011AA100805-2)；重庆市科技攻关计划项目(CSTC2011AC1010)