The emerging demand for protein with a reduced environmental impact is currently the biggest challenge in food production. From this perspective, the first aim was to assess differences between dough rheological properties and bread characteristics as a function of two factors: flour type (mealworm flour (Tenebrio molitor), cricket flour (Acheta domesticus), and chickpea flour (Cicer arietinum)) and percentage of substitution (5%, 10%, and 15%). The second aim was to investigate the extent of any improvement compared to the control (100% wheat flour). Crude protein, moisture, fat, ashes and carbohydrates were determined. Substitution with both insect and chickpea flours significantly affected dough rheological properties and bread characteristics. In particular, substitution with 15% cricket flour increased dough stability and reduced the degree of softening. However, substitution with chickpea flour at 5% proved optimal. Notably, dough stability improved and bread volume increased. The results confirm that cricket flour could be used to obtain bread enriched in protein. Moreover, substitution with 5% chickpea flour was optimal to improve breadmaking. A real step forward could be made in food production, by adopting this unusual mix of tradition (rediscovering legumes) and innovation (the use of insects), improving bakery products and reducing environmental impacts.

Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?

Alessio Cappelli;
2020-01-01

Abstract

The emerging demand for protein with a reduced environmental impact is currently the biggest challenge in food production. From this perspective, the first aim was to assess differences between dough rheological properties and bread characteristics as a function of two factors: flour type (mealworm flour (Tenebrio molitor), cricket flour (Acheta domesticus), and chickpea flour (Cicer arietinum)) and percentage of substitution (5%, 10%, and 15%). The second aim was to investigate the extent of any improvement compared to the control (100% wheat flour). Crude protein, moisture, fat, ashes and carbohydrates were determined. Substitution with both insect and chickpea flours significantly affected dough rheological properties and bread characteristics. In particular, substitution with 15% cricket flour increased dough stability and reduced the degree of softening. However, substitution with chickpea flour at 5% proved optimal. Notably, dough stability improved and bread volume increased. The results confirm that cricket flour could be used to obtain bread enriched in protein. Moreover, substitution with 5% chickpea flour was optimal to improve breadmaking. A real step forward could be made in food production, by adopting this unusual mix of tradition (rediscovering legumes) and innovation (the use of insects), improving bakery products and reducing environmental impacts.
2020
Insect protein
Mealworm
Crickets
Dough rheology
Chickpea
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12078/19635
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