# Evaluation of the Prospects for the Use of Microalgae in Functional Break Production
## 1 Introduction
In the inner part of the cell there are also organelles, which together with the nucleus and chloroplast are enclosed in a well-protected thick fibrous cell wall [18]. In addition to protein, 20-30% fat, 10-20% carbohydrates, the biochemical composition includes up to 10% macro- and microelements, vitamins A, B6, B12, C, E, PP (a nicotinic acid), essential amino acids (tryptophan, valine, threonine, leucine), fatty acids and other BAS in an easily digestible form [19]. Various organic substances for the food, chemical and pharmaceutical industries are obtained from these microalgae. In addition, there are prospects for the use of algae for wastewater treatment, air regeneration and to increase soil fertility in agriculture. Under favorable conditions, _Chlorella_ is able to increase its biomass by 32 times in one life cycle [20]. The caroten content in chlorella exceeds all vegetable feeds; it contains a lot oftocopherol, riboflavin and nicotinic acid, thiamine and pyridoxine: as much as in corn, barley, and oats. Vitamins B12 and D (not synthesized in green plants) are found in significant amounts in chlorella biomass [19; 21]. Some studies have evaluated the potential of spirulina and chlorella to be used as ingredients in the production of milkshakes, vegetable soups, snacks, pasta, yoghurts and pastries, including bread and cookies [22]. [PERSON] et al. [23] reported that, although there were differences in color compared to the control, the textural properties of bread did not change after the inclusion of microalgae _Isochrysis galbana_, _Tetraselmis suecia_, _Scenedesmus almeriensis_ or _Nannochloropsis gaditana_ in a concentration of 1.5% (wt./wt.). However, there is limited information about the organoleptic properties of bread prepared using microalgae of spirulina and chlorella species [22]. In recent years, much global attention has been paid to the enrichment of bread with various useful substances that give it therapeutic and preventive properties. Increasing the production of dietary bakery products is an important reserve for improving the health of the nation. The therapeutic effect of dietary bakery products is provided either by introducing the necessary additional components into the recipe or by excluding the undesirable ones. The introduction of components that give bakery products therapeutic and preventive properties can effectively solve the problem of prevention and treatment of various diseases associated with the deficiency of certain substances. The chemical composition of bread is not quite biologically complete. Bread proteins are poor in essential amino acids such as lysine and threonine. There are not enough calcium salts and vitamins in bread. An increase in digestibility and nutritional value leads to an increase in bread quality. To achieve this, the organoleptic, physicochemical, structural, and mechanical properties, nutritional, energy, and biological values, and other indicators that improve bread volume, porosity, appearance, taste, and aroma must be improved. These measures include mixing different flour batches, brewing some flour for specific bread types, activating pressed yeast, adding fat to the dough in the form of a water-fat emulsion, using the best dough preparation technique for this flour, and adding biologically active additives of both animal and plant origin. Marine microalgae, which are abundant year-round in the seas and have high nutritional, energy, and biological values, are receiving more and more attention in recent years [23]. That is why increasing the nutritional value of bread, giving it functional properties for disease prevention, and maintaining and strengthening the population's health is important. _C. vulgaris_ and _A. platensis_ are promising and cost-effective raw materials for increasing the nutritional value of bakery products with microalgae, with a high content of biologically active substances and a wide distribution, including in the Baltic Sea. The authors' findings indicate the potential for using green microalgae of the genus _C.