# Evaluation of the Prospects for the Use of Microalgae in Functional Break Production
## 4 Discussion
[PERSON] et al. [42] suggested that cell destruction, and, to a lesser extent, increased lipid bioavailability, improves the availability of proteins derived from _C. vulgaris_. The bioavailability of other antioxidant compounds found in microalgae, such as carotenoids, depends on the type of food product and its processing conditions [43]. The inclusion of microalgae in the bread formulation in the concentrations studied in this research did not affect the bread appearance estimate. [PERSON] et al. [27] reported a high visual estimate of the acceptability of green bread prepared using broccoli leaves. There were no differences in the estimates of the texture and taste of bread with the addition of 1% microalgae and 3% microalgae, however, in samples of bread with 5% microalgae, a note of unpleasant \"fishy\" taste was observed. Trimethylamine, which is synthesized from trimethylamine oxide (trimethylamine oxide) by enzymatic reactions, is responsible for the fishy smell. Treating the dough with acidic ingredients such as lemon, vinegar, or tomatoes can cause trimethylamine to bind to water and become less volatile, resulting in less fishy smell. The established fact requires further research on the possibility of increasing the proportion of microalgae in bread without losing organoleptic properties. The aroma of bread with 5% microalgae was more pronounced. Eight volatile compounds were found in bread with microalgae (Table 10), including alcohols (5), aldehydes (12), ketones (4), esters (11), sulfur compounds (2), acids (1), terpenes (4) and hydrocarbons (3). The most common alcohols were 3-methyl-1-butanol, 1-octen-3-ol and 2-ethyl-1-hexanol, which are released during the dough fermentation [44]. In addition to identifying aromatic compounds such as 1-octen-3-one, 6-methyl-5-hepten-2-one and 2-nonanone, in the ketone group, 2-undecanone was isolated, which was the most common ketone in this study. Groups of esters, acids, sulfides, terpenes and hydrocarbons completed the list of identified compounds. The presence of these compounds was reported in a study using GC-MS analyses of bread with microalgae [45]. The most significant aldehyde in bread with microalgae was (Z)-2-heptenal, a breakdown product of linoleic acid [45]. The basis for the creation of fortified foods is the modification of traditional products by introducing physiologically functional ingredients into their composition. It is advisable to regulate the chemical composition of products by using various types of traditional raw materials for baking, which are used in significant quantities, and new types of raw materials, including additives of vegetable and animal origin, which allow changing the chemical composition of products. In this regard, the use of marine objects, algae in particular, for bread enrichment has recently been gaining relevance. Marine microalgae are used as food flavors, colorants, and nutrients. In the baking industry, algae are increasingly important as improvers and functional ingredients. Their use is designed to improve the properties of the dough, improve the quality of finished products, extend shelf life, and increase biological value. Marine microalgae contain almost all the microelements necessary for humans, so preparations and food products with them can serve as an additional and in some cases, the main source of the necessary functional substances. Thus, the use of algae in baking is a promising area, as it allows creating a new group of functional products with specified characteristics, as well as with increased nutritional and biological value. Wheat flour of the highest grade is most often used for baking bread. Unfortunately, its chemical composition is rather poor, therefore, increasing the nutritional value of bread by introducing additional ingredients into the composition of wheat flour seems relevant.