Microalgae have been widely used as a source of functional ingredients such as pigments, antioxidants, vitamins, and omega-3 polyunsaturated fatty acids. They also represent a promising alternative source of protein. The objective of this study was to evaluate the impact of the addition of two green microalgae species (Nannochloropsis gaditana L2 and Chlamydomonas sp. EL5) on the techno-functional and nutritional properties of gluten-free bread. Microalgae biomass was added in the amounts of 1.0 and 3.0 g/100 g of flour. The behavior of the dough during the mixing as well as the physicochemical properties of the prepared breads were investigated. Gluten-free bread with N. gaditana L2 and Chlamydomonas sp. EL5 presented significantly higher protein and higher levels of lipids and ash, compared with the control bread. The incorporation of 3% microalgae biomass revealed a 100% increase in iron and calcium contents. The fatty acid profile of supplemented bread changed in a species-specific manner with a particular increase in linolenic acid (18:3 ω3) and a decrease in ω3/ω6 ratio. Besides, due to its original biochemical composition, mainly the highly protein content, microalgae incorporation was found to bring an overall structuring effect on the gluten-free bread texture. However, the dough mixing properties were not affected significantly by microalgae addition. A significant change in color was recorded in doughs, breads, crusts and crumbs. This was caused by the presence of pigment in microalgae biomass, which turned into more intense green-yellow tonalities. A sensory analysis revealed that the supplemented breads scored highest for nearly all the sensory parameters with the 3% N. gaditana L2 bread as the preferred one in terms of global appreciation. This innovative approach gives new insights of the possibility of improving gluten-free products, structurally and nutritionally, using only microalgae as a natural and a sustainable food ingredient.

微藻已被广泛用作功能性成分的来源，例如颜料，抗氧化剂，维生素和omega-3多不饱和脂肪酸。它们也代表了有前途的蛋白质替代来源。这项研究的目的是评估添加两种绿色微藻物种（Nannochloropsis gaditana L2和Chlamydomonas sp。EL5）对无麸质面包的技术功能和营养特性的影响。以1.0和3.0g / 100g面粉的量添加微藻生物质。研究了面团在混合过程中的行为以及所制备面包的理化性质。N. gaditana L2和衣藻的无麸质面包sp。与对照面包相比，EL5的蛋白质​​含量高得多，脂质和灰分含量更高。掺入3％的微藻生物质后，铁和钙含量增加了100％。补充面包的脂肪酸谱以物种特异性的方式变化，其中亚麻酸（18：3ω3）有所增加，而ω3/ω6比则有所降低。此外，由于其原始的生化组成，主要是高蛋白质含量，微藻掺入被发现对无麸质面包质地具有整体结构化作用。但是，面团混合性能不受微藻添加的影响很大。面团，面包，硬皮和面包屑的颜色显着变化。这是由于微藻生物质中存在色素引起的，变成了更加强烈的绿黄色调。感官分析显示，补充面包在几乎所有感官参数中得分最高，为3％就全球增值而言，加迪纳猪笼草L2面包是首选。这种创新的方法为仅使用微藻作为天然和可持续食品成分改善无麸质产品的结构和营养提供了新的见解。