Saccharides - bioavailability in vitro from algae enriched bread

anglais. Bread is still a staple food for many of European - however, in recent years, their consumption has decreased due to lifestyle changes. Hence there is a need to develop new versions of bakery products that would meet the expectations of conscious consumers. new cereal products are developed by the industry and at the same time, they provide nutritional and functional benefits for the body, including micronutrients like minerals vitamins. Alternative food sources such as algae biomass offer great potential in meeting global challenges such as increased population, deficit of fossil fuel and climate change. In the production of food, attempts have been made to add algae to the bread as well as extracts from Spirulina or Chlorella to cakes. The importance of monitoring the profile of sugars in cereal grains utilization is well known including those sugars produced from strach by hydrolysis action. Free sugars and oligosacharides are potentially fermentable substrates for yeast and lactic acid bacteria in bread production. They also praticipate in browning reactions during baking, contributing to the organoleptic characteristics of bread. Sugars enhance bread freshness and texture, an low-molecular-mass soluble dextrins seem to play a role in staling of bread and, especially reducing sugars have an impact on the formation of heat-induced compounds. The objective of this study was to evaluate the effect of the incorporation of defferent algae formulations (Ascophyllum nodosum, Arthrospira platensis) on the sugar profile in the rye bread, and estimotion in vitro bioavialiability of these compounds.

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