期刊论文

Li, HB

英文

Foods

2304-8158

2023

12

9

1755-

10.3390/foods12091755

S.X.: Conceptualization, Methodology, Software, Data curation, Writing—Original draft preparation; Z.L. and N.L.: Visualization, Investigation; L.H. and H.M.: Supervision; D.X. and N.L.: Software, Validation; H.M. and H.L.: Writing—Reviewing and Editing, Funding acquisition. All authors have read and agreed to the published version of the manuscript. The authors disclosed receipt of the following financial support for the research and publication of this article: This work was supported by the National Key Research and Development Program of China (Grant No. 2022YFD1602009 and 2021YFD1600403, H.L.), Innovation Capability Support Program of Shaanxi Province (Grant No. 2023-CX-TD-61, L.H.) and the Key R&D Program of Shaanxi, China (Grant No. 2023-YBNY-162 and 2023-YBNY-196, N.L.).

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Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With ...