Potential of microalgae in bakery products
See the title in English
The potential of marine microalgae such as Spirulina, Chlorella vulgaris or Tetraselmis chui as an innovative ingredient in the fortification of bakery products has been evaluated at Institute of Agrifood Research and Technology (IRTA) in the Fruitcentre from Lleida. The first part of the study focused on the interaction of different types of flours (wheat flour, manitoba, standard bakery flour, wholemeal flour, organic bakery flour) with Spirulina in bread formulations.
Overall, adding Spirulina powder to the bread dough impacted some of the bread’s physical characteristics and nutritional properties. Regardless of the flour used, the breads became smaller and lighter due to the weakening of the gluten network by the proteins added by Spirulina. The final bread also had green tonalities, due to the intense green colour of Spirulina. Interestingly, adding between 1.5-2.5% of Spirulina in the bread formulations increased the total protein content, but not necessarily the amount of digested protein, compared to the regular version of each type of bread. This means that even though the enriched breads contained more protein, that surplus might not be digested and absorbed in human bodies. Plus, the enriched breads had a higher phenolic content and antioxidant capacity, meaning that they contained more antioxidants such as polyphenols, which are compounds known to benefit health.
Therefore, Spirulina presents as a promising ingredient to improve the nutritional value of bread. In general, consumers had a positive reaction towards the different reformulated breads (with concentrations of Spirulina between 1.5% and 2.5%) and were not discouraged by the change in colour. This preliminary result let to test the reformulation of other bakery products including muffins, grissinis and crackers with the collaboration of the SME Cale from Portugal. Substitution level of flour with up to 3.5% Spirulina, C. vulgaris or T. chui led to products with higher antioxidant and protein content. No major differences in physical parameters (besides colour) were observed when compared to wheat-only controls. Purchase intention of the products as well as the acceptability index suggested that the fortified products would have a good acceptance.
See summary in English
ProFuture
Ongoing | 2019-2023
- Main funding source
- Horizon 2020 (EU Research and Innovation Programme)
- Geographical location
- Spain