SCIENCE
Mycoprotein substitution in a toast bread formulation: physicochemical, microbial, textural and sensory characterization
27 September 2026 · Food composition and properties · Nanocomposite Films for Food Packaging · Probiotics and Fermented Foods
Replacing some wheat flour with Fusarium venenatum mycoprotein changes toast bread’s nutrition, texture, colour and mould resistance, while a 10% substitution retains consumer acceptance. Researchers made breads with varying mycoprotein levels, then measured composition, texture, colour, microbial stability and sensory response. At 10%, protein reached 34.4% by weight and dietary fibre reached 21%. The bread became harder, darker, redder and more yellow. Higher substitution also suppressed mould growth. The evidence supports 10% inclusion as a practical enrichment level.