## 3 Results and Discussion
### Basic Composition of Wheat Flour, Mushroom Powders, and Shorthead Cookies
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Sample** & **Protein** & **Fat** & **Ash** & **Carbohydrates** & **Fiber** & **Moisture** & **Energy Value** \\  & **\%** & **\%** & **\%** & **\%** & **\%** & **\%** & **kcal/100 g** \\ \hline _Raw materials_ & & & & & & & & \\ Ab powder & 33.61 \(\pm\) 0.31 C & 3.20 \(\pm\) 0.04 C & 9.68 \(\pm\) 0.02 C & 15.82 \(\pm\) 0.57 B & 31.15 \(\pm\) 0.14 B & 6.54 \(\pm\) 0.11 A & 289 \(\pm\) 1.27 B \\ Po powder & 26.89 \(\pm\) 1.06 B & 2.75 \(\pm\) 0.09 B & 8.36 \(\pm\) 0.08 B & 7.86 \(\pm\) 0.54 A & 45.77 \(\pm\) 0.7 C & 8.37 \(\pm\) 0.04 B & 255 \(\pm\) 0.35 A \\ Wheat flour & 11 \(\pm\) 0.2 A & 1.2 \(\pm\) 0.08 A & 0.5 \(\pm\) 0.02 A & 71 \(\pm\) 1.2 C & 3.0 \(\pm\) 0.2 A & 13.3 \(\pm\) 0.11 C & 345 \(\pm\) 2.71 C \\ \hline _Cooks_ & & & & & & & \\ Control & 6.21 \(\pm\) 0.04 a & 29.23 \(\pm\) 0.13 a & 0.21 \(\pm\) 0.03 a & 56.21 \(\pm\) 0.29 d & 2.80 \(\pm\) 0.09 a & 5.34 \(\pm\) 0.07 b & 518 \(\pm\) 2.10 b \\ Ab2 & 6.67 \(\pm\) 0.04 C & 29.31 \(\pm\) 0.07 a & 0.34 \(\pm\) 0.02 b & 52.93 \(\pm\) 0.07 b & 5.67 \(\pm\) 0.10 b & 5.09 \(\pm\) 0.00 b & 513 \(\pm\) 0.70 b \\ Ab4 & 6.76 \(\pm\) 0.03 c & 29.46 \(\pm\) 0.18 A & 0.52 \(\pm\) 0.03 b & 53.23 \(\pm\) 0.35 b & 5.91 \(\pm\) 0.12 b & 4.12 \(\pm\) 0.03 a & 517 \(\pm\) 0.57 b \\ Ab6 & 7.20 \(\pm\) 0.10 d & 29.57 \(\pm\) 0.17 a & 0.64 \(\pm\) 0.02 d & 51.15 \(\pm\) 0.33 a & 6.87 \(\pm\) 0.14 d & 4.57 \(\pm\) 0.02 a & 513 \(\pm\) 1.52 a \\ Po2 & 6.45 \(\pm\) 0.02 b & 29.30 \(\pm\) 0.20 a & 0.28 \(\pm\) 0.01 b & 53.69 \(\pm\) 0.26 c & 5.91 \(\pm\) 0.15 b & 4.37 \(\pm\) 0.09 a & 516 \(\pm\) 1.60 ab \\ Po4 & 6.75 \(\pm\) 0.02 c & 29.44 \(\pm\) 0.32 a & 0.38 \(\pm\) 0.02 c & 52.90 \(\pm\) 0.26 b & 6.43 \(\pm\) 0.14 c & 4.10 \(\pm\) 0.16 a & 516 \(\pm\) 4.28 b \\ Po6 & 6.78 \(\pm\) 0.05 c & 29.38 \(\pm\) 0.13 a & 0.50 \(\pm\) 0.01 e & 50.87 \(\pm\) 0.19 a & 8.02 \(\pm\) 0.15 e & 4.45 \(\pm\) 0.22 a & 511 \(\pm\) 0.91 a & \\ \hline \multicolumn{7}{c}{A\(<\) c or a\({}^{*}\)—the different letters in columns mean that there are significant differences between mean values (HSD) Tukey’s test, \(p\) < 0.05, \(n\) = 3); Ab powder—_A. bisporus_ powder._–_P.o.Post returns_ powder; control—codes with 100% wheat flour; Ab2—codes with 2% _A. bisporus_ lyophilistase as a flour substitute; Ab4—codes with 4% _A. bisporus_ lyophilistase as a flour substitute; Ab6—codes with 6% _A. bisporus_ lyophilistase as a flour substitute; Po2—codes with 2% _P. ostractus_ lyophilistase as a flour substitute; Po6—codes with 6% _P. ostractus_ lyophilistase as a flour substitute. Po6—codes with 6% _P. ostractus_ lyophilistase as a flour substitute.  
\end{table} 
Table 1: Basic composition of raw materials and shorthead cookies. such as \(\beta\)-glucans, glycogen, and chitin [63]. The data for total carbohydrate content vary in the range from 50.9 to 74.0% in white button mushrooms and from 51.9% to 85.2% in oyster mushrooms [64]. Thanks to the significant presence of non-starch polysaccharides, mushrooms are a very good source of dietary fiber, i.e., carbohydrate polymers, which are not hydrolyzed by the endogenous enzymes in humans. Mushroom fiber is primarily the insoluble fraction of glucans and chitin and the fraction soluble in water, usually constituting less than 10% of dry matter [65]. The amount of total dietary fiber (TDF) in mushroom species and fruiting body parts varies. [PERSON] et al. [66] reported that the TDF content in _Pleurotus_ species was 34.5-63.1% in pilei and 38.9-64.8% in stems. Authors [PERSON] and [PERSON] [67] reported that the TDF content of the 20 tested mushrooms ranged from 24% to 36% of dry matter, with _A. bisporus_ containing 31% total dietary fiber. Mushrooms are low in fats, with linoleic acid making up 75% of the total fatty acids [68]. [PERSON] and [PERSON] [69] reported that the fat content in _A. bisporus_ and _Pleurotus_ spp ranged from 0.5% to 1.3%, while [PERSON] et al. [68] reported fat content ranging from 2.5% in _P. ostreatus_ to 3.1% in _A. bisporus_.