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Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality
- Source :
- Lebensmittel-Wissenschaft + Technologie
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Marine green microalgae are a sustainable source of high-quality protein. However, due to their green pigmentation and composition of volatiles, their incorporation into food products is a challenge. Incorporation of cell-wall disrupted Tetraselmis chuii (Tc) into bread (0, 4, 8, 12 and 16% wheat flour substitution) affected dough rheology and bread quality negatively. These effects were more pronounced at addition levels necessary for a EFSA nutrition claim on protein enrichment (12 and 16%). Treatment of Tc with ethanol not only removed much of the green pigmentation and volatiles, but also reduced the negative impact on dough rheology and bread quality. Doughs prepared with ethanol treated Tc (TcEt) showed a clear improvement in dough rheology evident as increased dough-stability-time (DST), resistance to extension (Rmax) and elastic-recovery-compliance (Je) particularly at substitution levels >4%. This was accompanied by an increase in bread quality e.g. at 12% substitution level specific volume increased from 2.1 to 2.69 mL/g, crumb firmness decreased from 1358 to 297 g and slice brightness increased from 25.2 to 49.0. Ethanol treatment of algae may be a feasible strategy to address the sensory and structural challenges that hinder incorporation of algae into foods at levels that can potentially confer nutritional benefits.
- Subjects :
- 0106 biological sciences
Ethanol
biology
Chemistry
Wheat flour
food and beverages
04 agricultural and veterinary sciences
Wheat bread
biology.organism_classification
040401 food science
01 natural sciences
Protein enrichment
chemistry.chemical_compound
0404 agricultural biotechnology
Algae
Rheology
010608 biotechnology
Composition (visual arts)
Food science
Tetraselmis
Food Science
Subjects
Details
- ISSN :
- 00236438
- Volume :
- 143
- Database :
- OpenAIRE
- Journal :
- LWT
- Accession number :
- edsair.doi.dedup.....94487ba72e157060d10ed22b6aaf7b1b