Microalgae are natural sources of proteins and bioactive compounds and can be used as a functional ingredient to improve the nutritional quality of gluten-free (GF) bread. Several strategies have been applied to aid processing and enhance GF bread properties. This study evaluated the partial replacement of pea flour by Chlorella sorokiniana biomass powder to increase the nutritional quality of GF bread. The bread was enriched with 2.5 g (M2.5) or 5.0 g (M5.0) of microalga powder per 100 g of the blend of rice flour and corn starch in substitution of pea flour. For the evaluation of the carotenoid profile and fatty acids composition, two baking temperature-time binomials were tested (220 °C/12 min and 180 °C/15 min). Comparing the control and the M5.0 bread, the microalga addition increased the protein content from 67 mg g⁻¹ to 85 mg g⁻¹ and the lutein content from 1.6 μg g⁻¹ to 57.5 μg g⁻¹. Furthermore, the omega-3 content in the fatty acids increased from 5.0% to 6.1%. Sensory analysis revealed that the M2.5 bread had an acceptance rate greater than 70%. No impact on the texture, neither on the specific volume, was induced by the C. sorokiniana addition.

微藻是蛋白质和生物活性化合物的天然来源，可用作改善无麸质（GF）面包营养品质的功能成分。已经应用了几种策略来辅助加工并增强GF面包的性能。这项研究评估了小球藻对豌豆粉的部分替代生物质粉可增加GF面包的营养品质。每100克米粉和玉米淀粉的混合物中，面包中富含2.5克（M2.5）或5.0克（M5.0）微藻粉，以代替豌豆粉。为了评估类胡萝卜素特征和脂肪酸组成，测试了两个烘烤温度-时间二项式（220°C / 12分钟和180°C / 15分钟）。比较对照和M5.0面包，微藻除了从67毫克提高克蛋白质含量^-1至85毫克克^-1和从1.6微克克叶黄素含量^-1至57.5微克克^-1。此外，脂肪酸中的ω-3含量从5.0％增加到6.1％。感官分析显示，M2.5面包的接受率大于70％。Sorokiniana的添加对质地没有影响，也没有影响比容。