Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free foods. This paper is a report on the results of starch substitution with CP (at 2%, 6% and 10%) on the properties of dough and bread. The rheology of dough and the texture of the final product were studied. While the changes caused in the dough by the introduction of CP were not pronounced, the bread obtained from it was characterized by significantly increased hardness and improved consistency. Analyses of water behavior at the molecular level with the use of 1H Nuclear Magnetic Resonance (NMR) indicated that CP altered both the bound and bulk water fractions. Moreover, examination of water activity revealed a decreased rate of water transport in samples of bread that contained CP. These results indicate improved availability of water to the biopolymers of bread, which likely plays a role in shaping the textural properties of the product.

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.

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Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed the impact of wheat flour replacement with raspberry and strawberry oilcakes on the proximate composition of bread, colour, texture and water behaviour. The substitution influenced the ash, fat and protein content causing an increase in the content of each of the analysed macronutrients. The crumb colour components (CIE L*a*b*) were shifted toward red while the saturation of yellow decreased. Texture analysis showed that the hardness and chewiness of crumb with oilcakes increased as well as springiness decreased. It was found that flour substitution with oilcakes limited significantly water transport and also influenced the molecular dynamics of water in the bread crumb. 1 H NMR measurement results of relaxation times demonstrated that the free water in relation to the bound water in the examined systems depended on the amount of the flour replaced by the oilcake, as well as on the botanical origin of the oilcakes.