Effects of Hizikia fusiformis Powder on the Dough Properties and Quality Characteristics of Bread

This study evaluated the effects of Hizikia fusiformis powder on the quality characteristics and consumer acceptability of bread and determined an appropriate addition level for functional bread development. Bread samples were produced using five substitution levels of H. fusiformis powder (0, 2.5, 5.0, 7.5, and 10.0%) in place of wheat flour. The powder showed high calcium, iron, dietary fiber, total polyphenol content, and DPPH radical scavenging activity, indicating strong functional potential. As the addition level increased, dough pH tended to increase, whereas loaf volume and specific volume decreased. In contrast, moisture content, soluble solid content, total polyphenol content, and DPPH radical scavenging activity of bread increased. Bread color became darker, and hardness and chewiness also increased with higher addition levels. Sensory evaluation indicated that the 2.5% and 5.0% groups did not differ significantly from the control in overall acceptability, while higher levels reduced aroma and taste preference. These results suggest that H. fusiformis powder can enhance the functional value of bread, but excessive addition negatively affects baking quality and sensory properties. Therefore, an addition level of 5% or lower is considered appropriate for developing functional bread containing H. fusiformis powder.