Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality

This study aimed to explore the effects of Spirulina micro-powder (SP) substitution (at ratios of 0–1.6 %, based on wheat flour weight) on wheat dough characteristics and bread quality. The investigation focused on the rheology and fermentation performance of dough with SP addition, and the corresponding bread quality attributes (specific volume, porosity, color, texture, crystallinity, and microstructure). The results showed that SP substitution positively modulated dough viscoelasticity, promoted dough fermentation, and enhanced gas production capacity. At SP substitution ratios of 0.4 %–1.2 %, scanning electron microscopy (SEM) observations revealed that the bread crumb presented a more compact network structure. Correspondingly, the resultant bread exhibited increased specific volume and porosity, along with enhanced softness and reduced chewiness. Furthermore, texture and crystallinity analyses of bread stored for 3 d demonstrated that SP substitution reduced bread hardness and relative crystallinity, indicating the potential to retard bread staling. Sensory evaluation results indicated that bread with SP at substitution ratios of 0.4 %–1.2 % exhibited improved sensory properties. Overall, this research confirms that SP could be a suitable natural additive for benefiting dough fermentation and improving bread quality.