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Bread
Color
Texture
[EN] 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, Tetraselmissuecica, 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.
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http://hdl.handle.net/10251/111524
SAGE Publications
Mª Jesús Pagán Moreno
I. F. Lara
Javier Martínez Monzó
Food Science and Technology International
Inglés
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