Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Abstract

Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths. The flours used were Manitoba Flour (00/251), Ground-force wholemeal (Whole/126), Standard Bakery Flour (0/W105), and Organic Bakery Flour (2/W66). Powdered Spirulina biomass was used as a new ingredient with a high nutritional profile and bioactive compounds; incorporation was made at two levels: 1.5% and 2.5% of the flour amount. The same bread recipe was used for all formulations, but for the 1.5 and 2.5% variations, 6 g and 10 g of Spirulina were added, respectively. Antioxidant capacity increased with increasing microalgal biomass. The visual and taste attributes of the breads with microalgae underwent noticeable changes compared to their counterparts without microalgae. Biomass addition significantly (p < 0.05) affected bread weight and volume, and different trends were found based on the type of wheat flour. Spirulina-containing breads showed a greener coloration while the microalgae concentration was augmented. The moisture and texture were slightly affected by the addition of the biomass at both levels. The 2.5% concentration samples were well accepted in most cases by consumers, emphasizing the salty flavor as a pleasant feature. No significant sensory differences were observed between samples, and the acceptability index was always higher than 72%. The results show that Spirulina could be an environmentally friendly ingredient for the reformulation of nutritionally enhanced bread with a good texture that is well-accepted by consumers.

Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii

“…Similarly, the DPPH assay showed values of 160.3 µg TEAC/g for bread containing C. vulgaris, 236.4 µg TEAC/g for T. chuii, and 192.0 µg TEAC/g for P. tricornutum. A similar trend was observed in a study conducted by Hernández-López et al [66] where the addition of Spirulina to bread formulation resulted in high antioxidant capacity. Additionally, an increase in antioxidant capacity was observed when microalgae were added to other staple foods, such as pasta [67] and broccoli soup [7].…”

Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread

“…In contrast to the experimental bread samples incorporating other functional ingredients [63][64][65], the addition of FPH does not exert a significant influence on the colour, and both the volume and the porosity remain visibly unaffected by the addition of FPH. In contrast to the experimental bread samples incorporating other functional ingredients [63][64][65], the addition of FPH does not exert a significant influence on the colour, and both the volume and the porosity remain visibly unaffected by the addition of FPH.…”

“…In contrast to the experimental bread samples incorporating other functional ingredients [ 63 , 64 , 65 ], the addition of FPH does not exert a significant influence on the colour, and both the volume and the porosity remain visibly unaffected by the addition of FPH.…”

Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products

“…Similar results in TPC had been observed in diverse studies such as in Sukhikh et al [ 23 ], with similar microalgae concentrations (1, 3 and 6%) with better results at higher concentrations. Hernandez-Lopez et al [ 24 ] also produced results like these with Spirulina biomass added to bread with a different strength.…”