Recently, the high nutritional value of edible insects attracted the attention of researchers and food industry for their potential use in foods with enhanced nutritional characteristics. In this study cricket (Acheta domesticus) powder was added to wheat flour to obtain bread with enhanced nutritional value. Bread loaves were obtained from doughs produced using different blends of wheat flour and cricket powder added in amounts of 10 or 30% (based on wheat flour) and baker's yeast and/or sourdough. Raw materials, doughs and breads were subjected to technological, microbiological, chemical and sensory analyses. Overall, a negative linear correlation between the amount of added cricket powder and the dough technological parameters was seen. However, compared to control breads produced with the sole wheat flour, breads containing cricket powder showed a higher nutritional profile in terms of fatty acid composition, high protein content and occurrence of essential amino acids. Finally, bread enriched with 10% cricket powder showed a discrete global liking by untrained panelists. Data overall collected highlighted a good suitability of cricket powder for the production of enriched bread. Of note, the presence of spore-forming bacteria in cricket-based bread loaves, thus highlighting potential safety issues to be deepened.

Industrial relevance

The present study demonstrated that edible insects powder can successfully be included in leavened baked goods to enhance their protein content. The present research also responds to the growing awareness of consumers towards innovative and wholesome leavened goods, proving that edible insects can constitute a novel source of innovative ingredients to be used in bread making.

中文翻译：

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富含粉的面包（Acheta domesticus）：技术，微生物和营养评估

近年来，食用昆虫的高营养价值因其在具有增强营养特性的食品中的潜在用途而引起了研究人员和食品工业的关注。在这项研究中，板球（Acheta domesticus将粉末添加到小麦粉中以获得营养价值更高的面包。面包是从使用不同比例的小麦粉和粉（按小麦粉的添加量）和面包酵母和/或酸面团的掺混物生产的面团中获得的，面包粉的添加量为10％或30％（基于小麦粉）。对原材料，面团和面包进行了技术，微生物，化学和感官分析。总体上，可以看到板球粉的添加量与面团技术参数之间呈负线性关系。然而，与用单一小麦粉生产的对照面包相比，含有粉的面包在脂肪酸组成，高蛋白质含量和必需氨基酸的出现方面表现出更高的营养状况。最后，富含10％powder粉的面包显示出未经培训的专门小组成员对全球的偏爱。总体收集到的数据表明粉很适合用于生产丰富的面包。值得注意的是，面包中存在形成孢子的细菌，因此突出了有待深化的潜在安全问题。

行业相关性

本研究表明，食用昆虫粉末可成功地包含在发酵食品中，以提高其蛋白质含量。本研究还回应了消费者对创新和有益健康的发酵食品的日益增长的意识，证明食用昆虫可以构成用于面包制造的创新成分的新型来源。