Effect of Adding Method of Flammunila velutipes on the Qualities of Noodles

The effects of adding 2.5%~10% F. velutipes powder and 10%~40% F. velutipes pulp on the qualities of noodle were investigated in this paper. The results showed that water absorption,elongation rate,breaking rate and cooking loss of noodles presented an increasing trend with the increase of F. velutipes addition,the whiteness gradually decreased,and hardness,stickiness,chewiness and maximum shearing force decreased first and then increased. When additive amount of mushroom powder exceeded 7.5%,sensory score of noodles reduced significantly. Overall,when additive amount of mushroom powder was no more than 5% and mushroom pulp was no more than 40%,the qualities of noodles were close to the control. The qualities of noodles added with mushroom pulp were better than that added with mushroom powder at the same additive amount of dry materials. This study can provide theoretical basis for the rational application of F. velutipes in noodles.