## 3 Results and Discussion
### Basic Properties of Cookies
Control cookies exhibited the maximum peak force (24.75 N), while for cookies enriched with mushroom powder, a decreasing trend was found for hardness, from 21.35 N to 14.31 N. [PERSON] and [PERSON] [28] report that the increase in the hardness of cookies with the addition of _P. ostreatus_ in an amount of 25-35% was the result of the increase in the protein content. However, this parameter also depended on the kind of fat used and on the method of drying mushrooms in the procedure of preparingthe mushroom flour. In another work [22], when replacing wheat flour in cookies with _C. militaris_ powder in amounts of 1%, 3%, or 5%, a slight decrease in hardness was observed. The hardness of the basic cookies was 3.75 N, and for the supplemented cookies from 3.24 N to 3.17 N, but the differences were not significant (_p_ < 0.05). [PERSON] et al. [22] suggest that the lower hardness values may be a result of disruption of the gluten network by the addition of _C. militaris_ powder. [PERSON] et al. [6] noted an increasing trend in the hardness of wheat cookies with the addition of _C. indica_ powder. The hardness increased from 23.14 N for the control cookies to 43.18 N for the cookies with the highest content (20%) of mushroom powder. However, there was no significant (_p_ < 0.05) difference between the hardness of control cookies and those containing 5% mushroom powder. The authors explain the increase in this parameter by the presence of a larger amount of fiber in the _C. indica_ powder, which could have disturbed the protein-starch interaction and changed the texture of the cookies. [PERSON] et al. [24] reported that the change in the hardness of sorghum cookies, in which the flour was partially replaced by black ear, silver ear, and shitiake mushroom powder, was the result of a change in fiber, protein, and water content. Replacing 5% to 15% of sorghum flour with _L. edodes_ or black ear mushroom powder significantly (_p_ < 0.05) increased the hardness of the cookies, while no such effect was found in the case of silver ear mushroom powder. The authors emphasize the occurrence of positive correlations (_p_ < 0.01) between hardness and insoluble dietary fiber, protein, and moisture content. Research shows that the hardness of biscuits increases gradually with increasing protein and gluten content [105]. However, gluten may play a secondary role in determining the texture of cookies [106]. It is possible to obtain gluten-free cookies, e.g., based on sorghum [24] or legume flour [101]. It is suggested that the texture of cookies depends mainly on starch gelatinization and sugar crystallization and not on the protein/starch structure [107]. Dietary fiber interacts physically with starch, acting as a coating or capsule that protects the starch granules from gelatinization and digestion [108]. This confirms the results presented in this paper. The significantly higher hardness of Ab6 and Po6 samples may be the result of a higher amount of fiber compared with cookies made from 100% wheat flour (Table 1). The hardness of cookies is influenced by interaction of many components of the food matrix, including primarily starch granules and other compounds: proteins/gluten, fiber, sugar, fat, and water [109].