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

Authors :
Anne Kjersti Uhlen
John-Erik Haugen
Anne Rieder
Simon Ballance
Katerina Kousoulaki
Waqas Muhammad Qazi
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.

Details

ISSN :
00236438
Volume :
143
Database :
OpenAIRE
Journal :
LWT
Accession number :
edsair.doi.dedup.....94487ba72e157060d10ed22b6aaf7b1b