Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles

With the recent well-being trend, a great deal of effort has been made to develop instant fried noodles with beneficial health effects. Thus, β-glucan-enriched materials (BGEMs) were obtained from Lentinus edodes mushroom and their effects on the quality attributes of instant fried noodles were characterized in terms of rheological, textural, and oil-resisting properties. When BGEMs were mixed with wheat flour, different thermomechanical...