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2/2025 vol. 75
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ORIGINAL ARTICLE
Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder
Paulina Łysakowska 1
,
 
Aldona Sobota 1
,
 
Piotr Zarzycki 1
 
 
 
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1
Department of Engineering and Cereal Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland
 
 
Submission date: 2025-02-11
 
 
Acceptance date: 2025-05-21
 
 
Online publication date: 2025-06-04
 
 
Publication date: 2025-06-04
 
 
Corresponding author
Aldona Sobota   

Department of Engineering and Cereal Technology, University of Life Sciences in Lublin, 8 Skromna, 20-704, Lublin, Poland
 
 
Pol. J. Food Nutr. Sci. 2025;75(2):170-183
DOI: https://doi.org/10.31883/pjfns/205435
 
 
Article (PDF)
References (57)
 
KEYWORDS
bakery products
dietary fiber
functional foods
medicinal mushrooms
minerals
polyphenols fiber
 
TOPICS
Effects on food quality
Functional foods
Food fortification
Cereals and Grains
Dietary fiber
Minerals
Phenolic compounds
 
ABSTRACT
Wheat bread is one of the most popular and widely consumed cereal products. The aim of this study was to determine the impact of replacing wheat flour with Cordyceps sinensis (CS) powder at levels of 3, 6, 9, and 12% (w/w) on dough rheological properties, as well as bread baking parameters, physical characteristics, nutritional value, and sensory attributes. The study also assessed the effect of CS powder on the total phenolic content, the total flavonoid content, and the antioxidant capacity of the bread. The results demonstrated that already 3% (w/w) substitution of wheat flour with CS powder affected a significantly higher content of the total dietary fiber (9.49 g/100 g dry matter (d.m.)) and protein (13.82 g/100 g d.m.) in the bread compared to the control sample (without CS powder). Increasing substitution levels resulted in an increase in the total phenolic content from 1.09 to 5.16 mg GAE/g d.m. and consequently increased the antioxidant capacity of the bread. The CS powder influenced the rheological properties of the dough, notably increasing the flour water absorption and the dough development time. However, it also led to a deterioration in dough consistency by reducing dough stability and the farinograph quality number, while increasing the degree of softening. The texture profile analysis showed no significant changes in hardness or elasticity after 48 h of storage, indicating good textural stability of the enriched breads. Compared to control, the enriched bread exhibited a more intense colour and similar sensory overall acceptability. The obtained results indicate the considerable potential of CS as a functional additive that enhances the bioactive compound content and the nutritional value of bread.
FUNDING
This study did not receive any external funding.
CONFLICT OF INTEREST
The authors confirm that they have no competing interests related to the research described in this manuscript.
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