Engineering Aspects of Cereal and Cereal-Based Products

Guiné, Raquel; Correia, Paula Maria dos Reis

doi:10.1201/b15246

Cited by 6 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, in the present work, the leavening phase lasted 60 min, so the use of this flour may not represent a problem. The stability time of WF and OF samples containing Spirulina was significantly (p < 0.05) shorter compared to their respective controls, suggesting that Spirulina fiber somehow interfered with the protein network, like in the Manitoba flour [33].…”

Section: Flours and Spirulina Propertiesmentioning

confidence: 93%

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

Hernández-López,

Alamprese,

Cappa

et al. 2023

Foods

View full text Add to dashboard Cite

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.

show abstract