The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread

The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread

This study aimed to evaluate the use of oyster mushroom (<i>Pleurotus ostreatus</i>) powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional and health-promoting qualities. Mixtures of rye flour with OM...

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Bibliographic Details
Main Authors: Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, Hanna Kowalska
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
oyster mushroom powder
bread
rye
chemical composition
antioxidant potential
Online Access:https://www.mdpi.com/2304-8158/14/2/199
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