# Evaluation of the Prospects for the Use of Microalgae in Functional Break Production
## 4 Discussion  
In the course of the research, it was found that a higher content of microalgae led to a decrease in color in bread, both for the crust and crumb (\(p<0.05\)). For the crust, the color value was 0.913, for the crumb--0.826. Similar results were reported earlier [31; 32]. These results are also confirmed in studies with baked goods containing _S. platensis_[33], _C. vulgaris_[34] and _I. galbana_[35] and are explained by the pigment degradation during baking to the effect of saturation of the pigment above a certain microalgae concentration. No differences in the color of bread with different microalgae content were observed on the 3 rd day after baking compared to freshly baked bread except for a decrease in the color values of the crust, which is probably due to moisture loss during storage. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & \multicolumn{3}{c}{**Content, \%**} \\ \cline{2-4}  & **1** & **2** & **3** & **4** \\ \hline Alcohols & 0.29 \(\pm\) 0.1a & 0.33 \(\pm\) 0.1a & 0.35 \(\pm\) 0.12a & 0.38 \(\pm\) 0.11a \\ Aldehydes & 0.001 \(\pm\) 0.0006a & 0.002 \(\pm\) 0.0006a & 0.002 \(\pm\) 0.0006a & 0.003 \(\pm\) 0.0009a \\ Ketones & 0.0006 \(\pm\) 0.0002a & 0.0007 \(\pm\) 0.0002a & 0.0009 \(\pm\) 0.0003a & 0.001 \(\pm\) 0.0003a \\ Esters & 0.0003 \(\pm\) 0.0002a & 0.0005 \(\pm\) 0.0002a & 0.0007 \(\pm\) 0.0002a & 0.0009 \(\pm\) 0.0003a \\ Sulfur compounds & 0.12 \(\pm\) 0.05a & 0.15 \(\pm\) 0.05a & 0.23 \(\pm\) 0.07a & 0.26 \(\pm\) 0.08a \\ Terpenes & 0.0001 \(\pm\) 0.00003a & 0.0001 \(\pm\) 0.00003a & 0.0001 \(\pm\) 0.00003a & 0.0001 \(\pm\) 0.00003a \\ Acids & 23.6 \(\pm\) 8.82a & 29.4 \(\pm\) 8.82b & 30.1 \(\pm\) 9.03b & 32.6 \(\pm\) 9.78b \\ Hydrocarbons & 0.0001 \(\pm\) 0.00006a & 0.0002 \(\pm\) 0.0000 a & 0.0002 \(\pm\) 0.00006a & 0.0003 \(\pm\) 0.00003a \\ \hline \hline \end{tabular}  
* 1—control sample, without added microalgae; 2—bread with a microalgae content of 1.0%; 3—bread with a microalgae content of 3.0%; 4—bread with a microalgae content of 5.0%. All values in rows followed by the same letter do not differ significantly (\(p>0.05\)). Data presented as a mean \(\pm\) SD (\(n=3\)).  
\end{table} 
Table 10: The content of volatile compounds of bread with microalgae. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{1}{c}{**Amount of**} & **Polyphenol Content,** & **FRAP, mg/100 g** & **DPFH, mg/100 g** \\
**Microalgae, \%** & **mg/100 g Dry Weight** & **Dry Weight** & **Dry Weight** \\ \hline
0.0 & 80.5 \(\pm\) 25.2a & 0.836 \(\pm\) 0.27a & 0.779 \(\pm\) 0.26a \\
1.0 & 85.2 \(\pm\) 25.6a & 0.894 \(\pm\) 0.27a & 0.874 \(\pm\) 0.26a \\
3.0 & 92.4 \(\pm\) 27.7b & 0.998 \(\pm\) 0.30a & 0.999 \(\pm\) 0.30 ab \\
5.0 & 93.4 \(\pm\) 28.0b & 1.000 \(\pm\) 0.30a & 1.100 \(\pm\) 0.33b \\ \hline \hline \end{tabular}  
* All values in columns followed by the same letter do not differ significantly (\(p>0.05\)). Data presented as a mean \(\pm\) SD (\(n=3\)).  
\end{table} 
Table 9: Polyphenol content and antioxidant activity of bread with microalgae. In the current study, the specific volume of loaf samples with a large amount of microalgae (5%) was lower than the volume of loaves with the addition of 1% and 3% microalgae (Table 7). These results can be explained by the dilution of starch and gluten after replacing part of the flour with microalgae and a decrease in the number of fully hydrated starch granules caused by the fact that the added microalgae powder competes for water with starch. A decrease in the volume of the loaf obtained after the microalgae addition led to a higher density of bread with 5% microalgae compared to bread containing 1% and 3% microalgae. The higher concentration of microalgae probably led to an increase in moisture content in the bread samples. The moisture content in the samples with the addition of 1% microalgae was lower than in the samples with the addition of 3% and 5% microalgae. A decrease in moisture was observed on the 3 rd day after baking due to staling.