Insects represent a novel source of edible high nutritional value proteins which are gaining increasing interest as an alternative to traditional animal foods. In this work, cricket flour was used to produce gluten-free sourdough breads, suitable for celiac people and “source of proteins”. The doughs were fermented by different methods and pH and microbial growth, volatile compounds, protein profile, and antioxidant activity, before and after baking, were analyzed and compared to standard gluten-free doughs. The results showed that cricket-enriched doughs and the standard had similar fermentation processes. Cricket enrichment conferred to the breads a typical flavoring profile, characterized by a unique bouquet of volatile compounds, made by nonanoic acid, 2,4-nonadienal (E,E), 1-hexanol, 1-heptanol, and 3-octen-2-one, expressed in different amounts depending on the type of inoculum. Finally, antioxidant activities were significantly enhanced in cricket breads, indicating that cricket powder provides to bakery gluten-free goods high nutritional value proteins and antioxidant properties.

昆虫代表了可食用的高营养价值蛋白质的新来源，这种蛋白质作为传统动物食品的替代品正受到越来越多的关注。在这项工作中，粉被用于生产无麸质的酸面团面包，适用于腹腔的人和“蛋白质来源”。通过不同的方法对面团进行发酵，并在烘烤之前和之后对pH和微生物的生长，微生物生长，挥发性化合物，蛋白质谱和抗氧化活性进行了分析，并与标准无麸质面团进行了比较。结果表明，富含的面团和标准品具有相似的发酵过程。cket浓缩赋予面包典型的风味特征，其特征在于由壬酸，2,4-壬二烯醛（E，E），1-己醇，1-庚醇和3-辛烯-2制成的独特挥发性化合物束-一，表达量取决于接种物的类型。最后，面包中的抗氧化活性显着增强，表明粉为面包店无麸质食品提供了高营养价值的蛋白质和抗氧化特性。