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Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality

Anhe Zhao Sihai Han Qianyi Li Zhouya Bai Chonghui Yue Peiyan Li Libo Wang Denglin Luo

粮油科技（英文）2026，Vol.9Issue(2)：150-158,9.

粮油科技（英文）2026，Vol.9Issue(2)：150-158,9.DOI:10.1016/j.gaost.2026.03.004

Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality

Anhe Zhao ¹Sihai Han ²Qianyi Li ¹Zhouya Bai ²Chonghui Yue ²Peiyan Li ²Libo Wang ²Denglin Luo²

作者信息

1. College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China
2. College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China||Henan Food Raw Material Engineering Technology Research Center(Henan University of Science and Technology),Luoyang 471023,China
折叠

摘要

关键词

Spirulina/Dough/Bread/Crystallization/Microstructure

Key words

Spirulina/Dough/Bread/Crystallization/Microstructure

引用本文复制引用

Anhe Zhao,Sihai Han,Qianyi Li,Zhouya Bai,Chonghui Yue,Peiyan Li,Libo Wang,Denglin Luo..Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality[J].粮油科技（英文）,2026,9(2):150-158,9.

基金项目

This work was supported by the National Natural Science Foundation of China(32202096 （）

32302075)and the Natural Science Foundation of Henan Province(20230041013). （20230041013）

粮油科技（英文）

ISSN：2096-4501

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