The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread
This study aimed to evaluate the use of oyster mushroom (Pleurotus ostreatus) powder (OMP) for producing rye bread.The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional and health-promoting qualities.Mixtures of rye flour with OMP were prepared, replacing 5, 7.5, sukrensi.com and 10% rye flour with