# Extrusion-modified Lentinula edodes stems enhance dough properties: Dependence on dietary fiber composition

## TL;DR

Extrusion-modified Lentinula edodes stems improve dough properties by altering dietary fiber composition and reducing digestibility.

## Contribution

The study reveals how extrusion processing of Lentinula edodes stems affects dough structure and digestibility.

## Key findings

- Extruded L. edodes stems (≤15%) helped form a hydrated gel network and slowed starch retrogradation.
- Untreated L. edodes stems disrupted starch interactions and hindered crystalline structure development.
- Extrusion increased soluble fiber, enhancing starch crystallization and lowering dough digestibility.

## 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 Lentinula edodes stems (LESs) on the structural characteristics, physicochemical properties, and in vitro 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.

•L. edodes stems modulated dough properties via their dietary fiber composition.•Non-extruded L. edodes stems reduced dough elasticity and viscosity.•Extruded L. edodes stems promoted dough with low digestibility.

L. edodes stems modulated dough properties via their dietary fiber composition.

Non-extruded L. edodes stems reduced dough elasticity and viscosity.

Extruded L. edodes stems promoted dough with low digestibility.