Development of Novel Bread by Combining Seaweed Kappaphycus alvarezii from Sri Lanka and Saccharomyces cerevisiae Isolated from Nectarine

Abstract

Seaweeds are not used as much for edible use although many kinds of seaweed are collected in Sri Lanka. The objective of this study was to develop high quality bread using seaweed, Kappaphycus alvarezii collected from Sri Lanka, and wild yeast, Saccharomyces cerevisiae isolated from nectarine in Japan. Dietary fiber in K. alvarezii, Japanese sea weeds, Wakame and Aosa contained 48.1, 31.7 and 29.1 g/100 g, respectively. The amount of total organic acid increased in garlic bread compared to bread without garlic. The best swelling properties were evident in the bread with K. alvarezii (0.5%) and garlic. The bread including K. alvarezii increased the fermentative power of wild yeast while the addition of garlic increased the degree of swelling of the dough. In the sensory testing, the bread with K. alvarezii (0.5%) and garlic was favored for the fineness of its texture and had the most preferred texture. It is possible to develop seaweed bread that is rich in dietary fiber and has excellent flavor by adding a suitable amount of garlic during the fermentation process.