Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread

• Published in: Food Chemistry: X Vol. 23; p. 101754
• Main Authors: Zhu, Jiangyu, Cai, Yifei, Xu, Yan, Wei, Xiao, Yang, Zhengfei, Yin, Yongqi, Wakisaka, Minato, Fang, Weiming
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.10.2024; Elsevier
• Subjects: Chinese steamed bread; Dough; Euglena gracilis; Nutritional quality; Rheological behavior; Chinese steamed bread; Nutritional quality; Dough; Rheological behavior; Euglena gracilis
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101754

This study investigated the effects of incorporating different levels of Euglena gracilis microalgae powder (MP) on the dough properties, rheology, and quality attributes of Chinese steamed bread (CSB) for the first time. Moderate levels of MP (2%) reinforced the gluten network and improved protein structure, while higher levels (4–8%) adversely affected the gluten network and rheological properties. The addition of MP decreased the specific volume, pore number, and pore density of CSB, but increased pore size, hardness, and chewiness. It also imparted a yellow color to the CSB and slowed down moisture loss during storage. Notably, MP effectively increased the protein and lipid content of CSB, enhancing its nutritional value. The results suggest that optimizing the MP level is crucial to achieve nutritional enhancement while maintaining desirable texture and sensory attributes. An addition of 2% MP can strike a balance between nutrition and the overall quality of the final product. •Incorporation of microalgae powder (MP) affected dough properties and rheology.•Moderate levels (2%) of MP improved improved gluten network and protein structure.•MP fortification enhanced nutritional value by increasing protein and lipid content.•Higher MP levels disrupted gluten network, altering dough rheology and texture.•Optimum 2% addition balanced nutrition and desirable texture of steamed bread.