What is the benefit of brown algae for bread making process?
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Brown algae has several benefits for the bread making process. Firstly, the addition of brown algae powder to gluten-free bread (GFB) recipes can lead to favorable changes in texture and a larger bread volume . Secondly, the addition of Fucus vesiculosus seaweed powder to wheat flour dough can increase dough viscosity and result in a lower porosity of the dough, leading to a denser bread with improved texture . Thirdly, the enrichment of soft wheat bread with four different seaweeds can enhance the nutraceutical potential of the bread, increasing the content of phenolic compounds, pigments, and antioxidant activity . Lastly, the use of brown algae biomass as a substrate for yeast fermentation can result in the synthesis of yeast biomass and lipids without the need for additional supplementation, making it a promising renewable feedstock for lipid production in yeast .
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| The provided paper does not mention any benefits of brown algae for the bread making process. | |
| The provided paper does not mention brown algae. | |
67 Citations | The provided paper does not mention the specific benefits of brown algae for the bread-making process. |
10 Citations | The paper does not specifically mention the benefit of brown algae for the bread making process. The paper discusses the effects of four seaweeds (including brown algae) on the technological performance and nutraceutical potential of bread. |
| The benefit of brown algae for the bread making process is that it increases the antioxidant activity of gluten-free bread and improves its texture. |
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