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

Summary

This study shows that adding mushroom powder to bread can make it healthier. The mushroom-enriched bread had lower predicted blood sugar responses and higher antioxidant levels compared to regular bread. The mushrooms provided extra fiber, protein, and beneficial compounds that interact with bread components to improve nutritional quality. These results suggest mushroom-enriched bread could be a practical way to help people maintain stable blood sugar levels while enjoying traditional bread.

Background

Wheat bread is a staple carbohydrate source that causes rapid blood glucose elevation. Consumers increasingly seek healthier food products with enhanced nutritional benefits. Mushrooms are nutrient-rich sources of protein, vitamins, minerals, and bioactive compounds with potential health benefits.

Objective

To investigate the effects of incorporating mushroom powder from three different species into wheat bread on starch characteristics, antioxidant capacities, and glycaemic response. The study examined total starch content, starch gelatinization, digestibility, phenolic contents, and microstructure properties.

Results

Mushroom inclusion reduced total starch content and decreased reducing sugar release during in vitro digestion compared to control bread, resulting in lower area under the curve values and predicted glycaemic response. Mushroom powder enhanced phenolic contents, DPPH radical scavenging, and ORAC antioxidant capacity. Mushroom powder altered bread crust and crumb microstructure by affecting starch-protein interactions.

Conclusion

Mushroom powder incorporation successfully enhanced bread nutritional quality by reducing predicted glycaemic response and increasing antioxidant properties and phenolic contents. The results demonstrate synergistic interactions between mushroom bioactive compounds and bread components, suggesting mushroom powder could deliver significant health benefits to consumers.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: 10.3390/foods10040731, PMID: 33808231
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