Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties

Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties

Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads,...

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Bibliographic Details
Main Authors: Xikun Lu, Margaret A. Brennan, Wenqiang Guan, Jie Zhang, Li Yuan, Charles S. Brennan
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
mushroom bread
starch digestibility
antioxidant ability
microstructure
Online Access:https://www.mdpi.com/2304-8158/10/4/731

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