Evaluating the effect of Spirulina platensis and whey powder in baguette texture using response surface methodology (RSM).

Abstract

Population growth has confronted food security with a significant challenge due to limited animal protein sources; hence, it is advised that the most used food be enriched with alternative protein sources. Baguette, a widely consumed and famous bread, has undergone innovative enhancements in texture by incorporating Spirulina platensis and whey powder as beneficial nutritious food sources. Optimizing and identifying the affecting percentage of Spirulina platensis, whey powder, and baking temperature on the texture of Baguette bread and its composition requires a systematic experimental procedure; for this reason, response surface methodology (RSM) was employed. The study's results demonstrate the significant influence of Spirulina pretension on various quality attributes of the bread, including water absorption, dough stability, bread hardness, cohesiveness, and resilience. Increased concentrations of Spirulina platensis above three weight% % w.w^- 1 in the dough resulted in higher water absorption, stability, and bread hardness. On the other hand, whey powder content exhibited an inverse relationship with bread hardness, meaning that higher whey content led to softer bread. They increased the whey content by approximately 9.05% w.w^- 1, which decreased water absorption, while a whey content of 15% w.w^- 1 resulted in lower dough stability and softer bread. Moreover, increasing the baking temperature consistently reduced bread hardness, mainly when Spirulina platensis was present in the dough at concentrations above 3% w.w^- 1. At a 3% w.w^- 1 concentration of Spirulina platensis, the interaction with temperature notably affected cohesiveness and resilience, highlighting the delicate balance between texture attributes.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06105-x.