Effect of lion's mane mushroom (Hericium erinaceus) on dough rheology, protein structure, and quality of steamed bread

This study investigates how Hericium erinaceus powder (HE powder) modulates the gluten network and influences steamed bread quality. HE powder altered water distribution and mobility, consistent with changes in dough thermo-mechanical behavior, pasting properties, and crumb microstructure. Protein analyses indicated enhanced disulfide bonding and hydrophobic interactions. UV–Vis, intrinsic fluorescence, and FT-IR further suggested a hydrophobic microenvironment around aromatic residues, accompanied by an increased β-sheet proportion and a reduced random coil fraction. At higher substitution levels, product performance deteriorated, with hardness increasing from 696.67 to 2116.33 g and specific volume decreasing from 2.54 to 1.77 mL/g. Starch digestibility was modulated at lower substitution levels, reflected by reduced rapidly digestible starch (RDS), while antioxidant activity increased, with DPPH radical scavenging reaching approximately 45%. • Hericium erinaceus powder (HE powder) alters dough hydration and rheology. • HE powder promotes ordered transitions in gluten secondary structure. • HE powder reinforces gluten via bonds between proteins. • Excess HE powder disrupts dough network continuity. • HE powder boosts antioxidant capacity and modulates starch digestibility.