Powdered seaweeds as a valuable ingredient for functional breads

Seaweeds are considered a promising ingredient to use in developing novel food products, due to their nutritional composition and richness in bioactive compounds. The aim of this work is to investigate the effect of four seaweeds ( Chlorella vulgaris CH, Laminaria ochroleuca KO, Ulva spp. SL, Arthrospira platensis SP) enrichment (1%, 2.5%, 4%, flour basis) on technological performance and nutraceutical prospective of soft wheat bread. To do this, dough rheological properties measured by means of farinograph and consistograph parameters, baking response (loaf volume, colour, and porosity), and nutraceutical potential of bread (total soluble phenolic compounds, pigments, and antioxidant activity) were evaluated. Algae addition significantly decreased water absorption and development time, except to SL, and increased stability up to 2.5%, and tenacity for KO. In terms of bread properties, the specific volume was positively affected by SP addition, while negatively by KO enrichment; the porosity enhanced especially for SP and CH. Then, bread crumbs and crusts showed a darker and greener colour, especially for green algae. All seaweeds enriched breads showed significant higher phenolic compounds, chlorophylls a and b, and yellow pigment. At last, SP, SL, and CH at 4% level pointed out the highest antioxidant capacity. Our results suggested that the four algal biomasses could be a suitable ingredient in bread making, also in a perspective of a healthier and sustainable diet.