Bakery products such as bread, cookies, biscuits, and cakes are a large family of popular food products, consumed by a wide range of people all over the world, due to their varied tastes, relatively long shelf-life and low-cost. Enrichment of these products with vitamins, mineral, protein, polyphenols and fibres may be achieved by incorporation of rich sources. Powdered Mushrooms are one of these sources that have great potential. This paper reviews the effect of different mushrooms powder on the nutritional, rheological, physicochemical, textural and quality characteristics of the bakery products. Addition of mushroom powder contributes to the higher content of vitamins, mineral (calcium, potassium, magnesium, phosphorus, iron, copper, zinc and manganese), polyphenols, crude fibre and protein content in the bakery products. The crumb colour, physicochemical and textural properties of bread, cakes and biscuits were affected by the replacement of wheat flour with mushroom powder. According to sensorial analysis results, the 4–10% mushrooms powder in bakery products showed the best sensory properties.
