Effect of supplementing high-gluten wheat flour with varying levels of Chlamydomonas reinhardtii powder on bread properties using three baking methods

Chlamydomonas reinhardtii, a species of microalgae, has demonstrated considerable potential as a high-quality protein source. In this study, we explored the effects of supplementing high-gluten wheat flour with varying levels of Chlamydomonas reinhardtii powder (CRP) on dough properties and bread quality using three baking methods, namely rapid baking method, direct fermentation method, and automatic bread machine method (ABM). Pasting properties revealed poor stability and increased susceptibility to aging. Farinograph and extensograph analyses revealed a significant decline in the properties of the dough when the supplementation level reached 10 % (C10), suggesting that C10 weakened the protein network integrity and resulted in structural degradation, which was confirmed by scanning electron microscopy. Conversely, 2.5 % supplementation (C2.5) did not significantly impair dough structure and yielded the largest specific volume, lowest hardness across all three baking methods, and received the highest sensory evaluation scores. The automatic bread machine method (ABM) yielded results consistent with the other methods, indicating its potential as a reliable tool for bread research. Overall, a low substitution ratio is recommended to effectively integrate CRP into bread formulations. Although this study offers valuable insights into the application of CRP in bread products, further research is needed to improve the color and taste of CRP to minimize its negative impact on baked products.