RESEARCH PAPER
Lion’s Mane (Hericium erinaceus (Bull.) Pers.) as a functional component
for wheat bread production: influence on physicochemical, antioxidant,
and sensory properties
1
Department of Engineering and Cereal Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
2
Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
Final revision date: 2024-10-09
Acceptance date: 2024-10-14
Publication date: 2024-11-27
Corresponding author
Aldona Sobota
Department of Plant Food Technology and Gastronomy, Uniwersytet Przyrodniczy w Lublinie, 8 Skromna, 20-704, Lublin, Poland
Department of Plant Food Technology and Gastronomy, Uniwersytet Przyrodniczy w Lublinie, 8 Skromna, 20-704, Lublin, Poland
Int. Agrophys. 2025, 39(1): 13-28
HIGHLIGHTS
- Addition of Lion's Mane positively affects the farinographic parameters of flour
- Lion's Mane increases the content of fiber, protein and minerals of wheat bread
- Wheat bread enriched with Lion's Mane has better baking efficiency
- The sensory quality of bread enriched with Lion's Mane is acceptable
KEYWORDS
TOPICS
ABSTRACT
Given the high global consumption of wheat bread, a significant challenge is to improve its nutritional and health value. The aim of the study was to evaluate the possibi-lity of using Lion’s Mane for fortifying wheat bread. The impact of Lion’s Mane addition at levels of 3, 6, 9, and 12% to wheat flour on the farinographic properties of dough, physicochemical characteristics, quality parameters, and sensory attributes of bread were analyzed. The results showed that the Lion’s Mane addition improved water absorption and stability of the dough and reduced softening, positively influencing the dough and bread yields while slightly reducing the bread volume. Importantly, the Lion’s Mane fortification significantly boosted the nutritional profile of the bread, particularly the polyphenol content (from 0.13 to 2.24 mg GAE g-1 d.m.) and antioxidant activity, providing a promising approach for bakery product enhancement. The research demonstrates the significant potential of Lion’s Mane to be used for fortification of bakery products.
CONFLICT OF INTEREST
The Authors declare any conflict of interest.
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