Effect of Saccharomyces cerevisiae, Spirulina and preservative supplementation to sweet bread quality in bakery
Nguyen Phuoc Minh
On the purpose of enhancing bread quality in bakery, we survey the effect of Spirulina supplementation to bread making. Our results show that bread supplemented this algae much more balance nutrient than control one. This supplementation also influences to bread volume and acidity. However, color in supplemented sample is inferior to control although it has super flavour. Our conclusion chooses sample M13 because of its high nutrient and sensory characteristics.