ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives, hence positioning microalgae as sustainable alternatives to animal‐sourced ingredients. However, incorporating whole biomass in novel food formulations is a more holistic approach, combining nutritional and functional benefits. Studies on microalgae biomass incorporation into bread, pasta, and cookies consistently report color changes but varied effects on dough rheology and product texture, depending on the microalgae species and inclusion level. Typically, additions below 3% maintain or improve physical properties, whereas higher levels tend to compromise quality. Strategies such as pre‐treatments and microencapsulation have shown promise in enhancing functional performance and masking undesirable sensory attributes, thereby supporting higher inclusion levels. This review analyzes available literature on how microalgae influence the techno‐functional properties of bakery and pasta products, both as isolated compounds and as whole biomass. It highlights the importance of considering microalgae not just as nutrient‐rich ingredients but also as functional agents capable of influencing food structure and quality. Recognizing and optimizing their dual role is essential for broadening their application in cereal‐based food systems.
Atubukha et al. (Mon,) studied this question.