Enhancement of grindability and physicochemical properties of Ganoderma lucidum through steam explosion and its impact on quality characteristics of wheat dough

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Abstract

Steam explosion (SE) was applied to enhance the grinding performance and physicochemical properties of Ganoderma lucidum (GL), and the effects of steam-exploded Ganoderma lucidum powders (SGL) on quality characteristics of wheat dough were investigated. Results showed that SE significantly improved the grindability and functional properties of GL at 0.7 MPa for 5 min. Compared to native GL, SE effectively disrupted the GL structure, reducing the average particle size by 64.87% and power consumption during grinding by 8.95%. Additionally, SE increased the cell wall breakage rate by 129.51%, water solubility index by 79.27%, and crude polysaccharides content by 7.99 times, as well as total phenolics content by 46.30%. Aqueous, ethanol, and acetone extracts of SGL exhibited significant DPPH radical scavenging activity. A guidance table for incorporating SGL (0.7 MPa, 5 min) into dough was developed, showing that the strength and tolerance of dough mixing were enhanced or maintained with the addition of 8% and 10% SGL. The inclusion of 8% SGL in dough resulted in a higher ΔpH during fermentation. Furthermore, SGL improved the dough's elasticity by increasing the elastic modulus and reducing the tanδ. This study contributes to the increased utilization of GL resources and the development of functional food.