Extrusion-modified <i>Lentinula edodes</i> stems enhance dough properties: Dependence on dietary fiber composition.

Abstract

Dietary fiber-rich edible fungi are increasingly recognized for their potential to enhance the textural, sensory, and nutritional qualities of dough-based products. In this work, the effects of extrusion-modified <i>Lentinula edodes</i> stems (LESs) on the structural characteristics, physicochemical properties, and <i>in vitro</i> digestibility of wheat dough were investigated. The results showed that an appropriate addition level of extruded LESs (≤15%) facilitated the formation of a hydrated gel network, thereby retarding starch retrogradation in the dough matrix. In contrast, the incorporation of untreated LESs disrupted starch-involved interactions, impeding molecular assembly and the development of an ordered crystalline structure. Furthermore, low-moisture extrusion induced a substantial soluble fraction from LESs materials, which enhanced starch crystallization in the dough and reduced its digestibility. These findings reveal the potential of dietary fiber-rich edible fungi to enhance dough-based products and facilitate the development of innovative prebiotic functional foods.