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International Journal of Medicinal Mushrooms
IF: 1.423 5-Year IF: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Print: 1521-9437
ISSN Online: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v11.i2.50
pages 157-166

Potential for Nutritional Enrichment of Whole-Wheat Bread with Portabella Mushroom Powder (Agaricus bisporus (J. Lge) Imbach, Agaricomycetideae)

Mark E. Corey
University of Georgia, Food Science and Technology Building, Athens, GA 30602, USA
Robert B. Beelman
Department of Food Science, 116D Borland Laboratory, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, 16802-4507, USA
Koushik Seetharman
Department of Food Science, Building 038, Guelph, Ontario, NIG 2W1, Canada


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 vegetarian sources of vitamin D, selenium, chromium, and antioxidants such as ergothioneine. The objective of this study was to determine the applicability of adding freeze-dried culinary-mushroom powder to bread as a unique nutritional ingredient by evaluating loaf physical and chemical properties. White whole-wheat flour was substituted with Agaricus bisporus (Portabella mushroom) powder at 0%, 5%, 10%, or 20% (w/w) levels. Results showed that loaf size decreased, whereas bread firmness increased, with increasing levels of mushroom powder substitution. Through storage, bread moisture content remained unchanged at 43%, whereas amylopectin recrystallization in control bread was very low (<1.0 J/g) and was negligible in breads prepared with mushroom powder. In summary, this study demonstrated the possibility of using CMM powder as a nutritional supplement for bread that could supply valuable micronutrients such as selenium and vitamin D2, along with the novel antioxidant, ergothioneine.

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