## 3 Results and Discussion
### Basic Properties of Cookies  
The effect of button and oyster mushroom powders on weight, thickness, diameter, and spread ratio of the short-pread cookies is given in Table 6.  
Differences in the values of parameters such as weight and thickness were not significant (\(p<0.05\)). In the case of the next parameter, diameter, it was found that replacing wheat flour with button mushroom powder slightly increased the diameter of the cookies, but the use of _A. bisporus_ lyophilistae in an amount from 2% to 6% had no significant effect. In turn, substituting wheat flour with freeze-dried oyster mushroom contri \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**Weight**} & \multirow{2}{*}{**Diameter (D)**} & \multirow{2}{*}{**Thickness (T)**} & \multirow{2}{*}{**Spread Ratio**} & \multirow{2}{*}{**a\({}_{\text{w}}\)**} & \multirow{2}{*}{**Hardness**} \\  & & **(g)** & & **(mm)** & & & D/T & **(g)** \\ \hline Control & 26.25 \(\pm\) 0.96 \({}^{\text{a}}\) & 73.27 \(\pm\) 0.30 \({}^{\text{ab}}\) & 7.92 \(\pm\) 0.41 \({}^{\text{a}}\) & 9.27 \(\pm\) 0.47 \({}^{\text{ab}}\) & 0.513 \(\pm\) 0.01 \({}^{\text{e}}\) & 569.78 \(\pm\) 112.83 \({}^{\text{a}}\) \\ Ab2 & 26.46 \(\pm\) 1.00 \({}^{\text{a}}\) & 74.30 \(\pm\) 0.99 \({}^{\text{bc}}\) & 8.06 \(\pm\) 0.35 \({}^{\text{a}}\) & 9.24 \(\pm\) 0.45 \({}^{\text{ab}}\) & 0.482 \(\pm\) 0.01 \({}^{\text{d}}\) & 564.94 \(\pm\) 120.02 \({}^{\text{a}}\) \\ Ab4 & 25.60 \(\pm\) 0.79 \({}^{\text{a}}\) & 74.32 \(\pm\) 0.75 \({}^{\text{bc}}\) & 7.78 \(\pm\) 0.41 \({}^{\text{a}}\) & 9.58 \(\pm\) 0.43 \({}^{\text{b}}\) & 0.445 \(\pm\) 0.01 \({}^{\text{bc}}\) & 613.04 \(\pm\) 122.59 \({}^{\text{a}}\) \\ Ab6 & 25.93 \(\pm\) 0.90 \({}^{\text{a}}\) & 74.31 \(\pm\) 0.74 \({}^{\text{bc}}\) & 8.21 \(\pm\) 0.28 \({}^{\text{a}}\) & 9.06 \(\pm\) 0.29 \({}^{\text{ab}}\) & 0.463 \(\pm\) 0.01 \({}^{\text{cd}}\) & 797.24 \(\pm\) 123.94 \({}^{\text{bc}}\) \\ Po2 & 25.44 \(\pm\) 0.75 \({}^{\text{a}}\) & 75.05 \(\pm\) 0.78 \({}^{\text{c}}\) & 7.83 \(\pm\) 0.20 \({}^{\text{a}}\) & 9.59 \(\pm\) 0.31 \({}^{\text{b}}\) & 0.437 \(\pm\) 0.00 \({}^{\text{b}}\) & 526.13 \(\pm\) 79.35 \({}^{\text{a}}\) \\ Po4 & 25.43 \(\pm\) 0.70 \({}^{\text{a}}\) & 74.62 \(\pm\) 1.24 \({}^{\text{bc}}\) & 8.32 \(\pm\) 0.12 \({}^{\text{a}}\) & 8.97 \(\pm\) 0.18 \({}^{\text{ab}}\) & 0.404 \(\pm\) 0.01 \({}^{\text{a}}\) & 659.21 \(\pm\) 116.87 \({}^{\text{ab}}\) \\ Po6 & 25.53 \(\pm\) 0.87 \({}^{\text{a}}\) & 72.76 \(\pm\) 0.36 \({}^{\text{a}}\) & 8.29 \(\pm\) 0.44 \({}^{\text{a}}\) & 8.80 \(\pm\) 0.44 \({}^{\text{a}}\) & 0.442 \(\pm\) 0.01 \({}^{\text{bc}}\) & 894.01 \(\pm\) 138.43 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}  
\({}^{\text{a}}\)– the different letters in columns mean that there are significant differences between mean values (HSI Tukey’s test; \(p<0.05\)); \({}_{\text{a}}\)—water activity; control—cookies with 10% wheat flour; Ab2—cookies with 2%. _bisporus_ lyophilistae as a flour substitute; Ab4—cookies with 4% _A. bisporus_ lyophilistae as a flour substitute; Ab6—cookies with 6% _A. bisporus_ lyophilistae as a flour substitute; Po2—cookies with 2% _P. ostreatus_ lyophilistae as a flour substitute; Po6—cookies with 6% _P. ostreatus_ lyophilistae as a flour substitute; Po6—cookies with 6% _P. ostreatus_ lyophilistae as a flour substitute.  
\end{table} 
Table 6: Basic properties of short-pread cookies. change in the diameter of the cookies. It was observed that with a larger amount of oyster mushroom lyophilistate, the diameter of the supplemented cookies decreased; however, the addition of 2% freeze-dried oyster mushroom resulted in a larger diameter of the cookies (75.05 mm), and the addition of 6% oyster mushroom lyophiliste caused a decrease in diameter (72.76 mm) compared with cookies without mushrooms (D = 73.27 mm). The spread ratio parameter describes the shape and quality of cookies [72].