Flammulina velutiper steamed buns and making method thereof

Abstract

The invention discloses flammulina velutiper steamed buns and a making method thereof. The flammulina velutiper steamed buns comprise the following components in parts by mass of 95-99 parts of wheatflour, 63-66 parts of water, 1 part of high-activity dry yeast and 1-5 parts of flammulina velutiper powder, wherein the total quantity of the flour and the flammulina velutiper powder is 100 parts, and the water addition amount is appropriately increased along with the increase of the addition quantity of the flammulina velutiper powder. The flammulina velutiper steamed buns made by the making method disclosed by the invention are loose, soft and tasteful and high in specific volume; the flammulina velutiper is added, so that the nutrient value of the steamed buns is increased; and except theflammulina velutiper, no other quality modifiers is added, so that the quality and the safety of the steamed buns as staple foods can be well guaranteed.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method suitable for using Flammulina velutipes powder to participate in the production of steamed bread. Background technique [0002] Flammulina velutipes ( Flammulina Velutiper ) belongs to Agaricaceae, White Mushrooms, and Flammulina genus. It is named because of its slender stipe, which resembles day lilies. Flammulina velutipes is rich in nutrients such as polysaccharides, dietary fiber, protein, amino acids, and vitamins, and has high nutritional and health value. The vitamin B content of Flammulina velutipes is three times that of shiitake mushrooms and fungus, and it also contains niacin and vitamin C that other fungi lack. Its protein contains 8 kinds of amino acids necessary for the human body, especially rich in arginine and lysine, plus a small amount of taurine, so it is very beneficial to promote children's intellectual development, known as "wisdom-enhancing mush...

AI Technical Summary

Problems solved by technology

However, since edible fungi do not contain gluten protein, and the content of polysaccharides and dietary fiber is high, adding edible fungi will lead to a decline in the quality of steamed bread, mainly manifested in the deterioration of the gas holding capacity of steamed bread, the decrease of specific volume, and the decrease of softness, etc.

The main reasons are: (1) The polysaccharides and dietary fibers in edible fungi are rich in hydrophilic groups such as hydroxyl groups. When mixing mushroom powder with flour, adding water and stirring to make dough, the water absorption rate and water absorption capacity of mushroom powder are greater than that of flour , so it will compete with the flour for water, making it difficult for the starch and gluten in the flour to fully absorb water and swell, and the glutenin and gliadin in the gluten cannot be fully hydrated and pass through disulfide bonds, hydrogen bonds, and hydrophobic bonds , forming an orderly gluten network space structure; (2) The protein in edible fungi is not gluten protein, adding mushroom powder will dilute and disturb the gluten protein, thus affecting the integrity of the gluten protein network structure

The above unfavorable factors have affected the effective application of edible fungi such as Flammulina velutipes in fermented noodle foods (such as steamed buns, bread, etc.)