Nutrition & Food

·

Study

Mushroom-Fermented Flour Boosts Cookie Protein

Mushroom-Fermented Flour Boosts Cookie Protein

Reishi, Oyster mushroom

What they found

Reishi- and oyster-fermented flours raised cookie protein by up to 54% before baking without changing texture.

Reishi- and oyster-fermented flours raised cookie protein by up to 54% before baking without changing texture.

The number

increasing total protein by up to 54%

How solid is it?

Lab dish

Lab dish

Lab – food formulation

Lab – food formulation

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Ganoderma sessile, Pleurotus ostreatus

Ganoderma sessile, Pleurotus ostreatus

Compound

polyphenols

polyphenols

Published in

ResearchGate

ResearchGate

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Cookie Nutrition Boost

Cookie Nutrition Boost

Reishi (Ganoderma sessile) and oyster mushroom (Pleurotus ostreatus) solid-state–fermented flours significantly improved the nutritional profile of sugar-snap cookies, increasing total protein by up to 54% and soluble protein by up to 2250% before baking while raising polyphenol and antioxidant levels. Even with 20% wheat flour replacement, cookie hardness, spread ratio, and overall structure remained statistically unchanged.

Reishi (Ganoderma sessile) and oyster mushroom (Pleurotus ostreatus) solid-state–fermented flours significantly improved the nutritional profile of sugar-snap cookies, increasing total protein by up to 54% and soluble protein by up to 2250% before baking while raising polyphenol and antioxidant levels. Even with 20% wheat flour replacement, cookie hardness, spread ratio, and overall structure remained statistically unchanged.

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