Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality

Chlamydomonas reinhardtii serves as a sustainable and high-quality protein source. In this study, Chlamydomonas reinhardtii powder (CRP) was used to replace wheat flour at proportions of 0% (C0), 2.5% (C2.5), 5% (C5), 7.5% (C7.5), and 10% (C10) for the production of soda crackers and cookies. The study compared the pasting and farinographic properties of wheat flour with that of CRP and found that C2.5 demonstrated optimal performance in terms of stretching energy and stretching ratio....