# Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties

## TL;DR

This study explores how adding broken Ganoderma lucidum spore powder affects the properties of Chinese steamed bread, finding that small amounts improve flavor and quality.

## Contribution

The study introduces optimal BGLSP concentrations (0.5-1%) for enhancing CSB quality and flavor.

## Key findings

- Adding BGLSP increases dough stability and a* value but decreases L* value and protein network weakening.
- 10% BGLSP reduces CSB spread ratio and springiness but increases hardness and chewiness.
- Sensory evaluation shows BGLSP-enhanced CSB has better flavor than the control.

## Abstract

Broken Ganoderma lucidum spore powder (BGLSP) is abundant in nutrients and bioactive compounds, rendering it a suitable functional raw material for food applications. This study examined the impact of incorporating BGLSP (ranging from 0.5% to 10%) on the physicochemical properties of flour blends, dough, and the quality of Chinese steamed bread (CSB). The results indicated that with increasing BGLSP content, the a* value, onset temperature, peak temperature, water absorption, development time, and dough stability all exhibited an upward trend in the flour blends and dough, while the L* value and protein network weakening decreased. When compared to the control sample, the inclusion of 10% BGLSP resulted in a reduction in the spread ratio, specific volume, cohesiveness, and springiness of CSB, while simultaneously increasing its hardness, chewiness, and gumminess. The observed odor variations among samples were primarily ascribed to the proportions of aldehydes and ketones. Notably, sensory evaluation demonstrated that the flavor attributes of BGLSP-enhanced samples were superior to those of the control sample. In conclusion, the incorporation of BGLSP at concentrations ranging from 0.5% to 1% is deemed optimal for CSB, offering novel insights into the application of BGLSP within the food industry.