## 3 Results
### Bread Physical Properties
[8], in turn, tested the addition of microalgae to bread and they reported twice as much a decrease of  
\begin{table}
\begin{tabular}{l c c c c c c c c} \hline \hline
**Bread** & \multicolumn{3}{c}{**Bread Crumb**} & \multicolumn{3}{c}{**Bread crust**} \\ \cline{2-9}
**Sample** & \(\mathbf{L^{*}}\) & \(\mathbf{a^{*}}\) & \(\mathbf{b^{*}}\) & \(\mathbf{\Delta\Sigma}\) & \(\mathbf{L^{*}}\) & \(\mathbf{a^{*}}\) & \(\mathbf{b^{*}}\) & \(\mathbf{\Delta\Sigma}\) \\ \hline K & 65.29 \(\pm\) 0.74 \({}^{\rm\,aD}\) & 1.97 \(\pm\) 0.13 \({}^{\rm\,a}\) & 10.48 \(\pm\) 0.34 \({}^{\rm\,aDc}\) & ref & 45.60 \(\pm\) 1.66 \({}^{\rm\,cD}\) & 13.45 \(\pm\) 0.20 \({}^{\rm\,aDc}\) & 22.69 \(\pm\) 0.90 \({}^{\rm\,cD}\) \({}^{\rm\,cD}\) & ref \\ \hline F10 & 65.02 \(\pm\) 2.59 \({}^{\rm\,aD}\) & 1.95 \(\pm\) 0.17 \({}^{\rm\,a}\) & 10.61 \(\pm\) 0.38 \({}^{\rm\,aDc}\) & 0.30 & 45.33 \(\pm\) 1.55 \({}^{\rm\,cD}\) & 13.54 \(\pm\) 0.27 \({}^{\rm\,bD}\) & 23.36 \(\pm\) 1.17 \({}^{\rm\,cD}\) & 0.73 \\ F20 & 63.75 \(\pm\) 1.37 \({}^{\rm\,aD}\) & 2.13 \(\pm\) 0.20 \({}^{\rm\,a}\) & 10.48 \(\pm\) 0.79 \({}^{\rm\,aDc}\) & 1.55 & 45.75 \(\pm\) 2.51 \({}^{\rm\,cD}\) & 13.07 \(\pm\) 0.85 \({}^{\rm\,aDc}\) & 25.00 \(\pm\) 2.47 \({}^{\rm\,cD}\) & 0.46 \\ FC10 & 62.51 \(\pm\) 1.99 \({}^{\rm\,a}\) & 1.85 \(\pm\) 0.23 \({}^{\rm\,a}\) & 9.80 \(\pm\) 0.72 \({}^{\rm\,aD}\) & 2.86 & 43.20 \(\pm\) 1.16 \({}^{\rm\,aDc}\) & 13.07 \(\pm\) 0.42 \({}^{\rm\,aDc}\) & 20.84 \(\pm\) 1.47 \({}^{\rm\,aDc}\) & 3.05 \\ FC20 & 64.06 \(\pm\) 2.95 \({}^{\rm\,aD}\) & 2.01 \(\pm\) 0.22 \({}^{\rm\,a}\) & 10.44 \(\pm\) 0.19 \({}^{\rm\,aDc}\) & 1.23 & 48.46 \(\pm\) 1.92 \({}^{\rm\,d}\) & 12.87 \(\pm\) 0.30 \({}^{\rm\,aD}\) & 23.84 \(\pm\) 0.85 \({}^{\rm\,d}\) & 3.14 \\ FCX10 & 62.36 \(\pm\) 1.86 \({}^{\rm\,a}\) & 1.83 \(\pm\) 0.20 \({}^{\rm\,a}\) & 10.16 \(\pm\) 0.40 \({}^{\rm\,aDc}\) & 2.95 & 41.13 \(\pm\) 2.02 \({}^{\rm\,aD}\) & 13.10 \(\pm\) 0.33 \({}^{\rm\,aDc}\) & 19.48 \(\pm\) 1.56 \({}^{\rm\,aD}\) & 5.52 \\ FCX20 & 61.95 \(\pm\) 1.11 \({}^{\rm\,a}\) & 2.17 \(\pm\) 0.26 \({}^{\rm\,a}\) & 10.26 \(\pm\) 0.71 \({}^{\rm\,aDc}\) & 3.35 & 44.05 \(\pm\) 1.48 \({}^{\rm\,aDc}\) & 13.72 \(\pm\) 0.25 \({}^{\rm\,bD}\) & 24.24 \(\pm\) 0.31 \({}^{\rm\,bDc}\) & 1.59 \\ \hline TF10 & 62.52 \(\pm\) 1.92 \({}^{\rm\,a}\) & 2.08 \(\pm\) 0.20 \({}^{\rm\,a}\) & 10.47 \(\pm\) 0.43 \({}^{\rm\,aDc}\) & 2.77 & 46.61 \(\pm\) 1.90 \({}^{\rm\,aDc}\) & 13.90 \(\pm\) 0.49 \({}^{\rm\,cD}\) & 24.14 \(\pm\) 0.80 \({}^{\rm\,cD}\) & 1.82 \\ TF20 & 64.97 \(\pm\) 0.66 \({}^{\rm\,a}\) & 2.04 \(\pm\) 0.07 \({}^{\rm\,a}\) & 10.70 \(\pm\) 0.42 \({}^{\rm\,b}\) & 0.39 & 44.62 \(\pm\) 1.68 \({}^{\rm\,b}\) & 12.98 \(\pm\) 0.45 \({}^{\rm\,aDc}\) & 21.91 \(\pm\) 1.88 \({}^{\rm\,aDc}\) & 1.34 \\ TF10 &crust and crumb lightness and a more intensive green and more yellow tint of crumb when various algaes were added. In our bread with the developed treated flour, the lightness and yellowness of crust and crumb were lower, but redness was more intensive than in the control. Testing of WAI and WSI is helpful in identifying the integration of components in products that undergo variable heat-related treatments, for example, thermal treatment, baking, or extrusion [17; 42]. In all the tested breads fortified with the modified developed flours, an increased WAI was obtained as compared to control bread K (Table 5). This confirms the ability of the dough to absorb more water when the developed modified flour was added to breads. When starch granules are partly gelatinized, they have tendency to absorb and hold water, but after exceeding the gelatinization point temperature, the starch granules become broken, and they do not have the ability to absorb water [54]. Of additional interest, thermal and hydrothermal treatment may be responsible for increasing swelling capacity; in our work, the addition of treated flours showed the tendency to increase WAI.