Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough

Abstract

Incorporation of A. auricula into wheat flour dough could improve their nutritional properties, but utilization of A. auricula is limited as it causes a weakened dough and deterioration in the quality of product. In this study, A. auricula was treated using high temperature high pressure processing combined with acidic solution treatment, and the effect of A. auricula before and after the treatment on the rheological and structural properties of dough was investigated. Results showed that the high temperature high pressure-acidic solution treated A. auricula (HTHPA) did not block the formation of intrachain disulfide bonds in glutenins. On the contrary, it led to a higher aggregation extent of glutenin macropolymer by contributing to the crosslinking of proteins via noncovalent interactions. Rheological tests showed that the doughs with 2–8% HTHPA exhibited higher elastic and viscous moduli and shear-thinning behavior compared to the doughs with 2–8% untreated A. auricula (UA). This will contribute to the volumetric expansion of dough during proofing. Temperature sweep test revealed that addition of 2–8% HTHPA could reinforce the intermolecular interactions in the dough structure. This study will provide a new method to design and produce A. auricula-enriched staple foods with desirable rheological and structural properties.