## 3 Results and Discussion
### Functional Properties of Mushroom Powder, Wheat Flour, and Blended Flours
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{4}{c}{**Parameter**} \\ \cline{2-6}  & **BD (g/mL)** & **WHC (gwater/g)** & **OHC (goil/g)** & **SC (mL/g)** & **WSI (\%)** \\ \hline Ab powder & 0.10 \(\pm\) 0.00 \({}^{\text{B}}\) & 5.17 \(\pm\) 0.26 \({}^{\text{A}}\) & 5.44 \(\pm\) 0.32 \({}^{\text{A}}\) & 20.51 \(\pm\) 0.48 \({}^{\text{B}}\) & 42.13 \(\pm\) 0.22 \({}^{\text{A}}\) \\ Po powder & 0.08 \(\pm\) 0.01 \({}^{\text{A}}\) & 7.32 \(\pm\) 0.36 \({}^{\text{B}}\) & 7.29 \(\pm\) 0.10 \({}^{\text{B}}\) & 16.51 \(\pm\) 0.41 \({}^{\text{A}}\) & 54.06 \(\pm\) 0.41 \({}^{\text{B}}\) \\ Wheat flour & 0.76 \(\pm\) 0.01 \({}^{\text{f}}\) & 0.77 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.68 \(\pm\) 0.01 \({}^{\text{a}}\) & 2.59 \(\pm\) 0.08 \({}^{\text{ab}}\) & 7.30 \(\pm\) 0.17 \({}^{\text{a}}\) \\ WFAb2 & 0.70 \(\pm\) 0.01 \({}^{\text{e}}\) & 0.80 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.76 \(\pm\) 0.02 \({}^{\text{b}}\) & 2.61 \(\pm\) 0.04 \({}^{\text{ab}}\) & 7.94 \(\pm\) 0.26 \({}^{\text{ab}}\) \\ WFAb4 & 0.66 \(\pm\) 0.01 \({}^{\text{d}}\) & 0.83 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.85 \(\pm\) 0.02 \({}^{\text{c}}\) & 2.70 \(\pm\) 0.03 \({}^{\text{b}}\) & 8.47 \(\pm\) 0.13 \({}^{\text{b}}\) \\ WFAb6 & 0.63 \(\pm\) 0.01 \({}^{\text{bc}}\) & 0.87 \(\pm\) 0.03 \({}^{\text{ab}}\) & 0.95 \(\pm\) 0.00 \({}^{\text{d}}\) & 2.88 \(\pm\) 0.04 \({}^{\text{c}}\) & 9.80 \(\pm\) 0.42 \({}^{\text{c}}\) \\ WFPo2 & 0.65 \(\pm\) 0.02 \({}^{\text{cd}}\) & 0.90 \(\pm\) 0.06 \({}^{\text{ab}}\) & 0.80 \(\pm\) 0.03 \({}^{\text{bc}}\) & 2.56 \(\pm\) 0.04 \({}^{\text{a}}\) & 7.91 \(\pm\) 0.04 \({}^{\text{ab}}\) \\ WFPo4 & 0.62 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.99 \(\pm\) 0.10 \({}^{\text{bc}}\) & 0.91 \(\pm\) 0.02 \({}^{\text{d}}\) & 2.61 \(\pm\) 0.02 \({}^{\text{ab}}\) & 10.10 \(\pm\) 0.20 \({}^{\text{c}}\) \\ WFPo6 & 0.58 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.07 \(\pm\) 0.03 \({}^{\text{c}}\) & 1.03 \(\pm\) 0.03 \({}^{\text{e}}\) & 2.98 \(\pm\) 0.05 \({}^{\text{c}}\) & 11.15 \(\pm\) 0.32 \({}^{\text{d}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Functional properties of mushroom powders, wheat flour, and blended flours. compared with sun and cabinet drying are the result of greater degradation of the fiber due to high temperature and too long a water-removal process. In addition to the high content of water-soluble polysaccharides [16], mushrooms are characterized by a high proportion of polar amino acids influencing hydrophilic interactions in the food matrix [17; 94]. [PERSON] et al. [6] indicate that the increase in the water absorption of composite flour may result from the increase in the leaching and solubility of amylose and the destruction of the crystalline structure of starch. In addition to the chemical composition (amounts of polysaccharides and hydrophilic proteins) of the mushroom powder, the practical size of the powder also influences its water-holding capacity. The results of research by [PERSON] et al. [95] show that the water-holding capacity of freeze-dried button mushroom powder decreases significantly (\(p<0.05\)) with decreasing practical size. The OHC of mushroom lyophilises was significantly higher (5.44 g/g for button and 7.29 g/g for oyster mushrooms) than that of wheat flour (0.68 g/g). The increase in the content of mushroom lyophilise in composite flours also contributed to an increase in the oil-holding capacity. The OHC of flours enriched with lyophilized mushrooms ranged from 0.76 g/g for flour with 2% _A. bisporus_ to 1.03 for flour with 6% _P. ostreatus_. These results are similar to those presented in other articles. In the paper by [PERSON] and [PERSON] [71] the authors report that the OHC for wheat flour is 0.91 g/g, and replacing wheat flour in an amount from 5% to 15% with shitake mushroom flour contributed to an increase in the ability to retain oil from 0.925 g/g to 1.575 g/g. In another study [17], it was reported that _A. bisporus_ and _P.