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This study examined the impact of incorporating BGLSP (ranging from 0.5% to 10%) on the physicochemical properties of flour blends, dough, and the quality of Chinese steamed bread (CSB). The results indicated that with increasing BGLSP content, the a* value, onset temperature, peak temperature, water absorption, development time, and dough stability all exhibited an upward trend in the flour blends and dough, while the L* value and protein network weakening decreased. When compared to the control sample, the inclusion of 10% BGLSP resulted in a reduction in the spread ratio, specific volume, cohesiveness, and springiness of CSB, while simultaneously increasing its hardness, chewiness, and gumminess. The observed odor variations among samples were primarily ascribed to the proportions of aldehydes and ketones. Notably, sensory evaluation demonstrated that the flavor attributes of BGLSP-enhanced samples were superior to those of the control sample. In conclusion, the incorporation of BGLSP at concentrations ranging from 0.5% to 1% is deemed optimal for CSB, offering novel insights into the application of BGLSP within the food industry.<\/jats:p>","DOI":"10.3390\/foods14081433","type":"journal-article","created":{"date-parts":[[2025,4,21]],"date-time":"2025-04-21T20:38:26Z","timestamp":1745267906000},"page":"1433","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-8721-507X","authenticated-orcid":false,"given":"Jia","family":"Chen","sequence":"first","affiliation":[{"name":"School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"},{"name":"Shandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Deyu","family":"Cheng","sequence":"additional","affiliation":[{"name":"School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siyi","family":"Luo","sequence":"additional","affiliation":[{"name":"School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yilan","family":"Hu","sequence":"additional","affiliation":[{"name":"School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chun","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-3811-2646","authenticated-orcid":false,"given":"Xingfeng","family":"Guo","sequence":"additional","affiliation":[{"name":"School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"},{"name":"Shandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiuzhu","family":"Yu","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingyan","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"},{"name":"Shandong Key Laboratory of Applied Technology for Protein and Peptide Drugs, Liaocheng University, 1 Hunan Road, Liaocheng 252000, China"},{"name":"College of Food Science and Nutritional Engineering, China Agricultural University, 17 Tsing Hua East Road, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jihong","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science and Nutritional Engineering, China Agricultural University, 17 Tsing Hua East Road, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"28114","DOI":"10.1039\/D0RA05742H","article-title":"Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread","volume":"10","author":"Liu","year":"2020","journal-title":"RSC Adv."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"730","DOI":"10.1111\/ijfs.16223","article-title":"Effect of phosphorylated long-chain inulin on the dough rheology and steamed bread quality","volume":"58","author":"Zhao","year":"2022","journal-title":"Int. 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