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06 / Probiotics and Fermented Foods

Probiotics and Fermented Foods

Published reporting, research and funding records filed under Probiotics and Fermented Foods.

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Cell-Ag has published 1 record under Probiotics and Fermented Foods, covering reporting, research digests and funding calls. The most recent entry is dated 27 September 2026.

WEEK OF 21 SEPTEMBER 2026

Mycoprotein substitution in a toast bread formulation: physicochemical, microbial, textural and sensory characterization
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.