Processing properties of wheat dough mediated by proteoglycan extracted from the liquid fermented Ganoderma Lucidum

This study innovatively applied fermented Ganoderma Lucidum proteoglycan (GLP) on wheat dough (WD) and explored the mechanism behind the improved processing properties by analyzing water distribution, starch pasting behavior, and protein structure. The addition of GLP significantly enhanced both the mixing properties and processing properties of WD, leading to increased thermostability and a stronger gluten network, alongside better viscous and elastic-like behavior and improved starch stability. The change in mixing properties of dough, like higher water absorption, Farinograph quality number and dough stability time, were well explained by homogenous water distribution, a gluten network with higher loop and strain structure which interfered by GLP. However, excessive GLP (above 0.2) did not always increase dough qualities. A higher concentration (0.04%o) led to 14.3% increase in softness when compared control with decreased resistance during shaping and softer WD structure, while a 0.02%o addition caused 50% decrease with enhanced gluten strength and improved resistance to mixing capacity and farinography quality. The different processing properties of the dough affected by different addition making it suitable for different application. In conclusion, this research introduces a cleanlabel proteoglycan as an effective enhancer for WD and a valuable improver for dough properties, which could provide food industry with natural ingredients to improve product quality and satisfy people's pursuit to green products.