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.