Effect of the Addition of Vitamin D ₂ ‐Rich Straw Mushroom ( Volvariella volvacea ) Powder on the Dough and Noodles: Textural, Rheological, and Sensory Properties

To diversify noodle products and explore novel ingredient applications, this study developed vitamin D 2 ‐fortified noodles utilizing ultrafine powder of straw mushroom ( Volvariella volvacea) , systematically investigating the effects of straw mushroom powder (SMP) addition levels (0%, 5%, 10%, 15%, 20%, and 25%) on wheat flour properties and noodle quality. Following SMP preparation via UV‐B irradiation and superfine grinding, comprehensive evaluations were conducted using texture analysis, rheological testing, thermal analysis, microstructural observation, and sensory assessment. Results showed that flour blend lightness decreased with increasing SMP proportion. All samples exhibited excellent water holding capacity and thermal stability. Dough stability time and farinograph quality index decreased as SMP increased. Noodle shear and tensile characteristics did not change significantly ( p > 0.05) at ≤10% SMP levels, but higher addition levels caused shear force and tensile strength to decrease due to disruption of the gluten network structure (scanning electron microscopy‐confirmed), while simultaneously increasing hardness and significantly reducing elasticity, adhesiveness, chewiness, and resilience. Rheology indicated that all samples behaved as elastic‐dominant solids, but SMP weakened the gel network strength. Based on sensory evaluation, noodles with 5% SMP addition achieved the optimal balance among flavor, color, and texture, resulting in the highest overall acceptability. Furthermore, the farinographic properties of the 5% SMP dough showed no significant difference compared to the control group, confirming its processing feasibility. This research provides practical reference for the exploitation and utilization of straw mushroom resources in noodle products.