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Development and optimization of high-protein and low-saturated fat bread formul...

Pereira, Tatiana; Costa, Sandrina; Barroso, Sónia; Teixeira, Paula; Mendes, Susana; Gil, Maria M.

Increased consumer awareness of healthier foods is driving the growth in the functional bread market. In view of this potential, three bread formulations were developed using various types of flour enriched with microalgae. The multigrain breads were composed of lupin and rye (F–R), lupin and spelt (F–S), and lupin, oats, and carob (F-OC) enriched with a mixture of Chlorella vulgaris (C. vulgaris White and C. v...

Date: 2024   |   Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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