Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun

Kexin Yi; Liting Wu; Li Wu; Xinpeng Song; Qing Xia; Yuping Cao; Yibin Li

doi:10.1016/j.fochx.2024.101529

Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun

Food Chem X. 2024 Jun 1:23:101529. doi: 10.1016/j.fochx.2024.101529. eCollection 2024 Oct 30.

Authors

Kexin Yi^{1

2

3}, Liting Wu⁴, Li Wu^{2

3

5}, Xinpeng Song^{2

4}, Qing Xia^{1

2

3}, Yuping Cao^{1

2

3}, Yibin Li^{2

3

5}

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
² Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.
³ Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China.
⁴ College of Life Science, Fujian Normal University, Fuzhou 350117, China.
⁵ Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China.

Abstract

Tremella fuciformis (TF) stem accounts for about 10% of the whole mushroom, and most of them are dumped without utilization. To effectively utilize the waste, the effects of fine grinding and superfine grinding technology on the processing characteristics and physicochemical properties of Tremella fuciformis stem powder (TFSP) were investigated, and the effects of TFSP on the quality of steamed bun were analyzed. The findings indicate that the specific surface area of superfine Tremella fuciformis stem powder (STFSP) is 1.6 times larger than that of fine Tremella fuciformis stem powder (FTFSP). Despite this, the infrared spectra of STFSP and FTFSP are similar. The water solubility index and oil holding capacities of STFSP saw an increase of 18.81%, whereas its water holding capacity decreased by 11.34%. Superfine grinding not only enhanced the processing characteristics but also stabilized the powder form. Moreover, steamed buns incorporating 4% STFSP were judged to have the optimal taste. Superfine grinding significantly influences the physicochemical properties of TFSP, resulting in enhanced quality of steamed buns.

Keywords: Processing characteristics; Sensory evaluation; Superfine grinding; Texture; Tremella fuciformis stem powder.