Nutrition & Food

·

Study

Mushroom-Fermented Flours Make More Nutritious Cookies

Mushroom-Fermented Flours Make More Nutritious Cookies

Reishi, Oyster mushroom

What they found

Replacing 20% of wheat flour with reishi- or oyster-fermented flour raised cookie protein by up to 21% without hurting texture.

Replacing 20% of wheat flour with reishi- or oyster-fermented flour raised cookie protein by up to 21% without hurting texture.

The number

increased total protein by up to 21%

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

Foods

Foods

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Cookies, Upgraded

Cookies, Upgraded

Fermented reishi (Ganoderma sessile) and oyster mushroom (Pleurotus ostreatus) flours boosted the nutrition of sugar-snap cookies without ruining texture or structure. Replacing 20% of wheat flour with mushroom-fermented flours increased total protein by up to 21%, soluble protein by as much as 2,250%, and significantly raised antioxidant activity and polyphenol levels, while keeping cookie hardness, spread, and moisture within normal ranges.

Fermented reishi (Ganoderma sessile) and oyster mushroom (Pleurotus ostreatus) flours boosted the nutrition of sugar-snap cookies without ruining texture or structure. Replacing 20% of wheat flour with mushroom-fermented flours increased total protein by up to 21%, soluble protein by as much as 2,250%, and significantly raised antioxidant activity and polyphenol levels, while keeping cookie hardness, spread, and moisture within normal ranges.

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