Industrie Alimentari


IA 21 03 cop






3 - Potential of the microalga Chlorella vulgaris as a new ingredient in bread-making: effects on dough rheology and bread properties
T. Amoriello - M. Amoriello

Microalgae can be considered an interesting source of nutrients and bioactive compounds, useful for formulation of new functional food products. However, the use of microalgae for the production of cereal-based products can affect the dough rheology and consumer acceptability. In this study, microalga Chlorella vulgaris flour was used to assess the impact on these aspects. To this aim, three blends with different levels of soft wheat (100%, 975% and 95%) and microalgae (0%, 2.5% and 5%) have been developed. A positive impact on the dough rheology, on the viscoelastic characteristics, with the strengthening of the gluten network, and on the bread structure has been observed with the addition of 2.5 g/100 g of Chlorella. Also from an organoleptic point of view, loaves with low algae content could be favourably considered.




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