Is algae DHA used in baking?

Algae oil DHA is a lipid-containing DHA (docosahexenoic acid) extracted directly from marine microalgae or marine microalgae fermented by modern biotechnology engineering. Its characteristic component is docosahexaenoic acid, which has important physiological and health functions for the human body. It has the functions of brain health, vision protection, anti-oxidation, lowering serum cholesterol, inhibiting fat accumulation, improving immunity, and anti-inflammatory.

Due to the unique fatty acid composition of DHA algae oil, high DHA content, low EPA (Eicosapentaenoic acid) content, and DPA (sapentaenoic acid), it is a pure plant source and is increasingly attracting attention in the market, especially in the application of infant and maternal food, dairy products, functional food, edible oil, baked food, and other food fields, and has very good market application and development prospects.

Baked products are a common food in people's daily life. Therefore, adding a certain amount of DHA to baked products is conducive to increasing people's daily intake of DHA, meeting the needs of the human body and maintaining normal physiological functions. The application of DHA in baked products has been reported in related research at home and abroad.

Sergio et al. applied algae oil, fish oil, linseed oil, algae oil emulsion, and algae oil microcapsule powder rich in DHA and n-3 fatty acids in toast bread, and tested and compared the water absorption, mixing time, texture, flavor, and other aspects of the application, and judged the results. Considering the taste, operability, storage stability, sensory evaluation results, and fatty acid composition, it would be better to directly use algae oil DHA oil in toast bread.

Wu Kegang studied the preparation of algae oil into a water-repellent microcapsule and conducted application research in biscuits. The results showed that the DHA retention rate was as high as 94.70%, confirming that the algae oil water-repellent microcapsule has good high-temperature resistance.

Peng Yun et al. conducted a study on the application of microcapsule-encapsulated DHA algae oil powder in cakes. The results showed that the addition of algae oil DHA would not have a significant effect on the smell and taste of the cake; in the experimental algae oil DHA addition amount of 0.10~1.00 mg/g finished product, the average DHA loss rate of the cake after baking was 12.28%, and the DHA loss rate after 2 days at room temperature also changed very little. During this production and storage process, the peroxide value and acid value of the cake did not change significantly, and the main ingredients of the cake would not have a significant effect on the stability of algae oil DHA.

Zhang Yingxia studied the application of algae oil DHA in mooncakes. The results showed that when algae oil DHA was added to the mooncake skin, its DHA content was significantly lost, and when algae oil DHA was added to the mooncake filling, its DHA content remained unchanged. Among them, the dispersibility of algae oil DHA oil in the mooncake filling was better than that of powder, which was more suitable for large-scale production of mooncakes.

The above studies show that it is very feasible to add algae oil DHA to baked products. Adding a certain amount of DHA will not affect the appearance, taste, and flavor of the product. During the entire processing and storage process, the loss rate of DHA is small and it has good stability. After being ingested by the human body, it can also play a good biological drug effect and related health care functions.

In the actual application of algae oil DHA in baked products, there are often many problems in terms of formula design, raw material selection, process production, flavor judgment, and content detection:

Selection of form

It is necessary to comprehensively consider the different types of baked products, structures, baking process parameters, packaging materials, storage methods, and shelf life. Products with short shelf life, such as cakes, bread, biscuits, and other baked products with short shelf life sold in stores, can consider adding one of algae oil DHA oil and powder; products with fillings, such as moon cakes, can consider adding algae oil DHA oil to the fillings; products with high baking temperatures (such as biscuits) can consider adding high-temperature resistant algae oil DHA powder, to obtain good stability of algae oil DHA throughout the baking process and shelf life.

Adding process

When adding algae oil DHA powder, you can choose to add it by wet method or dry method according to the amount of water in the product formula. When adding by wet method, water can be heated to 40-50℃ to dissolve and disperse the algae oil DHA powder, and then added to the egg beater for stirring, and the water used to rinse the container can also be added to the egg beater; when adding by dry method, the algae oil DHA powder can be directly added to the egg beater and stirred together with eggs and white sugar. When adding algae oil to DHA oil, DHA algae oil can be directly added to the material being stirred or premixed with liquid oil materials before adding to the material being stirred, and the container containing DHA algae oil can be wiped clean with other materials and added together.

Evenly mixed

In the process of making baked products, the time of mixing and stirring with other materials should not be too short from the time of adding algae oil DHA (DHA algae oil and its microcapsule powder), to make the algae oil DHA fully mixed with other substances and evenly distribute DHA in the baked products.

Baking process

When choosing a baking process, try to avoid high-temperature and long-time baking processes (baking temperature and time can be selected below 220℃, 30min; 220-250℃, 15min; 250-300℃, 6min) to reduce the damage of high-temperature baking to algae oil DHA. It is not suitable to add algae oil DHA to products with more stringent baking processes.

Flavor problem

DHA often encounters two major problems in the production and application process: oxidation and fishy smell. The oxidation of DHA

is also an important reason for the fishy smell. The application of algae oil DHA in baked products is no exception. During the entire baking and storage process, if the algae oil DHA is oxidized, it will also produce an algae smell, which is unacceptable and reduces the quality and nutritional value of the product. Therefore, how to protect algae oil DHA from oxidation is a factor that must be considered and controlled in its application in baked products. In the actual application and development process of the product, it is also necessary to judge the flavor of the finished product after baking and within the shelf life to better adapt to product quality control and market demand. However, the above research results show that adding 220mg DHA to 100g mooncake finished product and adding 100mg DHA to 100g cake or bread finished product will not produce any algae smell problem, which can meet the production needs of different types of actual baked products.

Strain selection--Select excellent Schizochytrium strains, naturally fermented DHA content is higher and more conducive to human absorption;

Fermentation extraction--Microbial fermentation, green extraction, safer and environmentally friendly;

Separation extraction--Use dry separation and molecular distillation technology to provide higher quality DHA, good color and smell, and more stability;

Application--Long-term commitment to the development of oil microcapsule technology and, a high embedding rate, to meet the raw material needs of more enterprises;

With the support of VegeLipi^® technology, a more convenient DHA algae oil powder was launched at the same time. Through the functional oil embedding technology, the application problems of DHA algae oil, such as poor bioavailability, poor water solubility, easy oxidation, poor taste, difficult premixing, and difficult transportation, were perfectly solved.

DHA from algae oil, as a new resource food, not only has similar physiological functions and nutritional value as fish oil but also has many advantages compared with fish oil DHA, such as no fishy smell, proper ratio of DHA and EPA, high bioavailability, no marine pollutants, plant source, no damage to the ecological environment and system, strong environmental protection and sustainable development, etc. With the increasing understanding and recognition of the physiological functions of algae oil DHA and the continuous advancement of application technology, the application of algae oil DHA in various fields will have a broader market development prospect.

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