Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of insects' flour as protein-rich ingredient for bakery products. Hermetia illucens, Acheta domestica and Tenebrio molitor were ground and used to replace 5% wheat flour in doughs and breads. The protein content of the insect flours ranged from 45% to 57% (d.m.) and fat content from 27% to 36% (d.m.). The inclusion of insects' flour affected the rheological properties (water absorption and stability), of dough during mixing, having less water adsorption. Breadmaking process could be carried out with all the composite flours. Breads containing A. domestica flour showed similar specific volume and texture parameters than wheat bread, but with higher content of proteins and fibers. Globally, results confirmed the usefulness of insects' flour for making breads with improved nutritional value.

Industrial relevance

This study evaluated the potential application of three different insects as protein source ingredients for bakery products. Results confirm that insects flour could be added to replace wheat flour in breads without significantly affecting dough properties and leading to breads with acceptable technological quality and improved nutritional profile.

中文翻译：

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昆虫作为烘焙食品的成分。illucens，A. domestica和T. molitor面粉的比较研究。

由于对蛋白质的需求不断增长，食品工业正在考虑可用于人类食品的新的替代蛋白质来源。这项研究的目的是探索将昆虫的面粉作为烘焙产品中富含蛋白质的成分的潜在用途。研磨了Hermetia illucens，Acheta domestica和Tenebrio molitor，用于代替面团和面包中的5％小麦粉。虫粉的蛋白质含量为45％至57％（dm），脂肪含量为27％至36％（dm）。掺入昆虫粉会影响面团在混合过程中的流变特性（吸水率和稳定性），吸水率较低。面包制作过程可以使用所有复合面粉进行。含面包A.家蝇面粉显示出与小麦面包相似的比体积和质地参数，但蛋白质和纤维含量更高。在全球范围内，研究结果证实了昆虫粉对制作营养价值更高的面包的有用性。

行业相关性

这项研究评估了三种不同昆虫作为烘焙产品蛋白质来源成分的潜在应用。结果证实，可以添加昆虫粉代替面包中的小麦粉，而不会显着影响面团的特性，并导致面包具有可接受的技术质量和改善的营养状况。