Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (<i>Arthrospira</i> sp.) in bread formulated with four wheat flours with different a...

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Bibliographic Details
Main Authors: Israel Hernández-López, Cristina Alamprese, Carola Cappa, Virginia Prieto-Santiago, Maribel Abadias, Ingrid Aguiló-Aguayo
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
Spirulina
flour strength
bread quality
nutritional properties
sensory acceptability
Online Access:https://www.mdpi.com/2304-8158/12/20/3724

Internet

https://www.mdpi.com/2304-8158/12/20/3724

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