(1–3)(1–6)‐β‐Glucan‐enriched materials from <i>Lentinus edodes</i> mushroom as a high‐fibre and low‐calorie flour substitute for baked foods

Abstract

As a wheat flour substitute, the BGEMs that were prepared from low-grade Lentinus edodes mushrooms, could be successfully used to produce cakes containing 1 g of β-glucan per serving with quality attributes similar to those of the control.