Auricularia polytricha is a functional food
material that contains numerous bioactive health-promoting compounds. This
study demonstrates the novel application of A.
polytricha powder (APP) in steamed bread production. Moreover,
this work aimed to determine the influence of the direct addition of APP on the
sensory, textural, physical, and in vitro antioxidant properties of steamed breads. Steamed breads enriched with 5% APP
had higher consumer acceptability than those enriched with 2.5%, 5%, 7.5% and
10% APP. In addition, supplementation with APP significantly enhanced the
antioxidant activity of steamed breads during digestion in vitro. Our study suggests that A. polytricha is a valuable source of active compounds for steamed
wheat breads.
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