Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

Abstract

The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis, and Nannochloropsis gaditana were used in this study. Properties such as water activity, pH, microbiological counts, viscosity, and color were analyzed to determine the effect of microalgae addition on sourdough. The technological quality of breads was analyzed in terms of physicochemical properties, color, texture profile, and porosity. The main effect of microalgae addition was changes in bread color, crust, and crumb that implies an increase of browning and an evolution to more green-yellow tonalities. The textural parameters of breads such as hardness, chewiness, and resilience are not modified by microalgae addition.

Investigation of the Moisture-Retaining Power of Rye-Wheat Gluten and Flour With Polyfunctional Food Supplement “Magnetofооd”

“…Modern food technologies actively use biologically active substances of vegetable, fruit and herbal supplements [5][6][7][8][9][10] and also biocompounds of different chemical composition: soya, nut, enzymes, micro-water plants for increasing MRP [11][12][13][14].…”

“…Information sources [1][2][3][4][5][6][7][8][9][10][11][12][13][14] demonstrate the absence of data about polyfunctional food supplements of the complex action, and especially, nano-powder ones that increase the moisture-retaining power of both raw materials and semi-products and also ready products, made of them.…”

Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

“…[17][18][19][20]. Additives have a number of disadvantages, for example: chickpea negatively affects the quality of bread due to loss of solubility in baking, hardness, and elasticity are not modified by the addition of microalgae, while others do not improve the dimensional stability, yield, acidity and moisture content of the crumb.…”

“…Various additives are used to improve the quality of bread [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. Therefore, it is relevant to create new enrichment and polyfunctional food supplements of complex action.…”

Investigation of the Water-Retaining Capacity of the Protein-Hydrocarbon Complex of Rye-Wheat Dough With Addition of Polyfunctional Food Supplement “Magnetofооd”

“…Today diverse biologically active substances of vegetable, fruit and herbal supplements [4][5][6], and also compounds of the biological origin: soy, chickpea, [7]; enzymes, micro-water plants and so on [8,9] are used in bread technologies for increasing WRC of dough semi-products and bakery products, made of them.…”