Hardness is commonly used as an index of bread quality and its
change is frequently accompanied with the loss of resilience during
storage (Spices, 1990). The hardness (gw) of bread measured by a
texture analyzer showed that the hardness of fresh bread was in
the descending order of HEM bread > white bread ACM
bread ABM bread > PLM bread (Table 3). It seems that the addition
of mushroom mycelia did not show consistent results on the
hardness of fresh bread. Nevertheless, the hardness of all stored
bread samples increased significantly during storage at 4 C. During
storage from days 2 to 6, the hardness of white bread became