Abstract:Different addition levels（1%，3%，5%）of Ganoderma lucidum insoluble dietary fiber were added to dough，and the effects on dynamic rheology，texture properties，protein secondary structure，microstructure，and other indicators were measured to investigate the influence of G.lucidum insoluble fiber on dough properties.The results showed that with the increase in G.lucidum fiber content，the G"and G'of the dough increased，the tanδ value decreased，and the viscoelasticity and resistance to deformation of the dough improved.Moreover，the tensile strength of the dough increased，while the extensibility decreased.Strongly bound water migrated to free water，and the protein structure tended towards disorder.The addition of 3% had a relatively minor effect on the protein secondary structure.Compared with the control group，the addition of G.lucidum insoluble dietary fiber disrupted the continuous gluten network，exposing large starch molecules externally.The cooking loss rate of noodles increased，while hardness and chewiness decreased，and elasticity and cohesiveness increased slightly.Digestion experiments and Fourier transform infrared spectroscopy indicated a decrease in rapidly digestible starch content and an increase in resistant starch content in G.lucidum insoluble dietary fiber noodles.The degree of short-range order of starch increased，and the resistance to digestion of noodles was enhanced.