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

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.