Background and objectives Mushroom powders from white button, shiitake, and porcini
mushrooms were used to replace high‐grade wheat flour at levels of 5%, 10%, and 15% in …

The objective of this study was to create a healthier version of a commonly consumed baked
food (cookies) by replacing some of the wheat flour with a nutraceutical‐rich mushroom …

There is a need to determine new value-added uses for off-grade and/or overmature
culinary-medicinal mushrooms (CMMs) in food products. CMMs may provide significant …

Wheat bread supplemented with mushroom powder from three different species of
mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and …

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus
ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough …

Bakery products such as bread, cookies, biscuits, and cakes are a large family of popular
food products, consumed by a wide range of people all over the world, due to their varied …

Edible mushrooms contain a variety of bioactive molecules that may enhance human health
and wellbeing. Consequently, there is increasing interest in fortifying functional foods with …

Adding a certain proportion of Pleurotus eryngii can improve the nutritional value of wheat‐
flour foods and enhance the utilization of this mushroom. In this research, partial wheat flour …

Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and
Phellinus linteus were used to substitute 5% of wheat flour to make bread. Bread quality …

Milled mushroom micelles grown on sorghum grains (MSG) or grown on wheat grains
(MWG) as a partial substitute for wheat flour in pan bread and biscuit production were …