Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae

Increased consumer awareness of healthier foods is driving the growth in the functional bread market. In view of this potential, three bread formulations were developed using various types of flour enriched with microalgae. The multigrain breads were composed of lupin and rye (F–R), lupin and spelt...

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Veröffentlicht in:	Food science & technology 2024-01, Vol.191, p.115612, Article 115612
Hauptverfasser:	Pereira, Tatiana, Costa, Sandrina, Barroso, Sónia, Teixeira, Paula, Mendes, Susana, Gil, Maria M.
Format:	Artikel
Sprache:	eng
Schlagworte:	breads carob Chlorella vulgaris color flour Lupinus markets microalgae odors response surface methodology rye saturated fats taste texture water content
Online-Zugang:	Volltext
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