New aspects of application of microalgae Dunaliella Salina in the formula of enriched bread

Abstract

The methods of mathematical planning of the experiment determined that the optimal dosages in the formulation of bread powder from microalgae Dunaliella Salina are 5.0-10.0 % by weight of flour in the dough. As a result of applying the recipe of promising new plant additives the organoleptic quality (taste, odor, status crumb) and physical-chemical parameters of the finished products (specific volume and porosity of bread crumb) improves. Due to the increased content of protein substances, including essential amino acids, dietary fibers, vitamins, minerals the bread has increased nutritional and biological value and can be considered as a product of therapeutic and preventive purposes. The range of functional bakery products is also expanding.

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

“…Current commercial food applications of T. chuii in the EU through novel food approval have been limited to sauces, condiments and salts albeit at a very limited maximum permissible addition level of 250 mg/serving/d (AECOSAN, 2017). Several other genera of dried green and blue-green (cyanobacteria) microalgae, and even an unidentified species of Tetraselmis (Lafarga, 2019), have been evaluated as experimental ingredients in wheat bread making with a proliferation of interest in the last five years (Ak et al, 2016;Finney, Pomeranz, & Bruinsma, 1984;García-Segovia, Pagán-Moreno, Lara, & Martínez-Monzó, 2017;Graça, Fradinho, Sousa, & Raymundo, 2018;Lafarga, 2019;Sanjari, Sarhadi, & Shahdadi, 2018;Tertychnaya, Manzhesov, Andrianov, & Yakovleva, 2019). Wheat flour replacement with microalgae up to 10% w/w have been investigated (Ak et al, 2016;Finney et al, 1984) although most studies tended to add less (1-5%) and often as a direct addition rather than a substitution of wheat flour.…”

Research Progress on the Nutritional Properties of Microalgae and Their Applications in Food

“…In addition to this, microalgae contain algal polysaccharides, astaxanthin, unsaturated fatty acids, β-carotene, terpenoids, etc., which have diverse health functions and pharmacological effects, making them widely used in functional foods. Tertychnaya et al [18] improved the nutritive value of bread using D. salina with an increase in phosphorus content by 2.8 to 3.6 times and calcium content by 2.25 to 3.25 times.…”

Use of <em>Dunaliella salina</em> in Environmental Applications <sup>†</sup>

“…As indicated in Table 1, natural D. salina contains 6.63% moisture and 48.74% ash. Carbohydrates are the main component with a ratio of 25.31%, and this is followed by proteins with 10.03%, carotenoids with 3.46%, and lipids with 3.49% [28][29][30]. Dusty Rose Lake (Canada) Hillier Lake (Australia) Torrevieja Lake (Spain)…”