Effect of yeast β-glucan and spirulina enrichment on physical, structural, and nutritional properties of breads

Abstract

Reducing fat in bakery products is challenging because it is essential for texture and structure. This study evaluated the application of yeast β-glucan as a fat replacer combined with spirulina supplementation in bread to enhance nutritional and functional properties while maintaining quality. Breads were produced with varying levels of fat replacement and spirulina addition and characterized according to their physicochemical attributes, texture, microstructure, protein profiles, and antioxidant activity. Yeast β-glucan substitution significantly affected bread crumb color and texture. Notably, complete fat replacement (100%) substantially reduced total fat (82.44% reduction), saturated fat, and energy content and increased protein levels. Spirulina fortification markedly improved functional quality, with increased total phenolic and flavonoid content, ferric reducing antioxidant power, and ABTS values compared with the control ( p < 0.05). Overall, yeast β-glucan successfully replaced conventional fat while significantly improving the nutritional profile of bread. Moreover, spirulina enrichment substantially enhanced antioxidant activity, supporting the development of reduced-fat functional bakery products.