A. T. Dania

Different types of mushrooms, such as Marasmiellus inoderma, Pleurotus ostreatus, and Ganoderma lucidum, from the families Marasmieceae, Pleurotaceae, and Ganodermataceae respectively, are exceedingly adaptable and may offer health advantages. Additionally, they create mushroom powder, a healthy, gluten-free substitute for traditional wheat flour that emphasizes its culinary uses and environmental benefits. The discussion then moves to a study that aims to increase dietary fiber, improve flavor and scent, and enrich bread with nutritional content of mushroom while investigating potential health advantages and encouraging culinary innovation. The ultimate goal of this study is to maximize the production of mushroom bread and determine whether it can be produced economically while still satisfying consumer demand. It also include determining how different mushroom types affect flavor and acceptability, lowering the amount of sugar in bread, finding the ideal ratios for mushroom powder, evaluating the effects of processing methods, analysing nutritional value and health benefits, and assessing shelf life and consumer perceptions. The mushroom powder which was processed by dehydration was added in different percentage and levels to bread flour which is then used to make bread. The bread is to be made delicious, in wheat bread style, reduced sugar content and have an original mushroom taste. It was done by measuring ingredients, mixing and kneading into a dough, proofing, baking and cooling off completely. The proximate was determined with content of moisture 25.10%, fibre 0.53%, fat 22.23%, ash 1.70%, dry matter 74.93%, protein 9.99% and carbohydrate 40.45%. Palatability test and mold analysis was carried out to determine consumer acceptance and determine the shelf life of the bread. This study infuses biotechnology into baking and vice versa

Different types of mushrooms, such as Marasmiellus inoderma, Pleurotus ostreatus, and Ganoderma lucidum, from the families Marasmieceae, Pleurotaceae, and Ganodermataceae respectively, are exceedingly adaptable and may offer health advantages. Additionally, they createmush room powder, a healthy, gluten-free substitute for traditional wheat flour that emphasizes its culinary uses and environmental benefits. The discussion then moves to a study that aims to increase dietary fiber, improve flavor and scent, and enrich bread with nutritional content of mushroom while investigating potential health advantages and encouraging culinary innovation. The ultimate goal of this study is to maximize the production of mushroom bread and determine whether it can be produced economically while still satisfying consumer demand. It also include determining how different mushroom types affect flavor and acceptability, lowering the amount of sugar in bread, finding the ideal ratios for mushroom powder, evaluating the effects of processing methods, analysing nutritional value and health benefits, and assessing shelf life and consumer perceptions. The mushroom powder which was processed by dehydration was added in different percentage and levels to bread flour which is then used to make bread. The bread is to be made delicious, in wheat bread style, reduced sugar content and have an original mushroom taste. It was done by measuring ingredients, mixing and kneading into a dough, proofing, baking and cooling off completely. The proximate was determined with content of moisture 25.10%, fibre 0.53%, fat 22.23%, ash 1.70%, dry matter 74.93%, protein 9.99% and carbohydrate 40.45%. Palatability test and mold analysis was carried out to determine consumer acceptance and determine the shelf life of the bread. This study infuses biotechnology into baking and vice versa.