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What is Chlorella Extracts for Healthier Pastries about?

This study explores the use of Chlorella vulgaris lipid extracts to reduce fat content in brioche-type bread and rice cakes. The results showed a 3% reduction in brioche fat and an 11.4% reduction in rice cake fat, while maintaining similar physicochemical properties to full-fat versions. The findings suggest that microalgal lipid extracts can effectively serve as fat substitutes in healthier bakery products.

Author

Agos Rios

Language

EN