Rheological Properties of Hericium erinaceus-low-gluten Wheat Mixed Flour Dough and Volatile Flavor Components of Derived Crisp Cracker
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Abstract:
In this experiment, the effects of addition of 100 mesh Hericium erinaceus powder in different proportions (0%, 3%, 6%, 9%, m/m) on the rheological properties, flour quality and tensile properties of low-gluten wheat flour dough were investigated, and the changes in volatile components of crispy cracker caused by Hericium erinaceus powder were analyzed. With the increase in the addition amount of Hericium erinaceus powder, the water absorption, formation time and weakening value of the dough showed an upward trend, the weakening value of the dough with 6% addition amount was 1.85 times that of the control group (0% addition), but the stabilization time, flour quality index, storage modulus, loss modulus and five tensile property indicators showed a decreasing trend, and there was insignificant difference in flour quality and tensile properties indicators between the doughs with 0% and 3% addition (P<0.05). Compared with the control crispy cracker, the Hericium erinaceus cracker had more volatile flavor components (up to 23 kinds). Aldehydes were the main volatile substances, among which the content of 2-heptanone was the highest (reaching 930.54 μg/kg), However, 2-methylbutanal, 3-methylbutanal, 2-nonanone and methoxyphenyloxime were the characteristic aroma components that contributed the most to the Hericium erinaceus crispy cracker. In summary, when the addition amount of Hericium erinaceus powder was 3%, the processing characteristics of the dough were better, and the addition of Hericium erinaceus powder increased the types of volatile flavor components of the crispy cracker and gave the cracker more aroma characteristics.
