Lion’s Mane (<i>Hericium erinaceus</i> (Bull.) Pers.) as a functional componentfor wheat bread production: influence on physicochemical, antioxidant,and sensory properties

A b s t r a c t.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 possibility 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.K e y w o r d s: medicinal mushrooms, bakery products, dough