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?

Cappelli, Alessio; Oliva, Noemi; Bonaccorsi, Guglielmo; Lorini, Chiara; Cini, Enrico

doi:10.1016/j.lwt.2019.108867

Cited by 98 publications

(110 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The addition of pea protein produced a negative effect on gliadin fraction reducing extensibility. This effect has been observed in similar studies with high protein flours [27,96], where the reduction in starch and gluten content was consistent with a reduction in L and G [97]. Tenacity (p) indicates the ability of the dough to retain gas [92]; here, Table 1 shows P varies significantly according to the flour type, percentage of substitution, and the two factors interaction.…”

Section: Discussionsupporting

confidence: 78%

“…Regarding deformation energy (W), significant differences (p > 0.05) were not found for percentage of substitution, while the flour type and flour-percentage of substitution interaction was statistically significant (p < 0.05). According to Cappelli et al [97] when blends with two insect species substituted with 5% and 10% were compared, a significant difference was not found. Nevertheless, a significant increase (p < 0.05) with blend P10F was observed.…”

Section: Discussionmentioning

confidence: 96%

See 1 more Smart Citation

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

View full text Add to dashboard Cite

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

show abstract

Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 96%

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

View full text Add to dashboard Cite

show abstract

“…These powders are obtained from reared crickets that are killed by a drying process and entirely ground. Several authors have reported the incorporation of cricket powder for bread production [ 12 , 13 , 14 ] and gluten-free bread [ 15 , 16 ] in order to enhance the nutritional value of bread and to evaluate the technological properties of cricket powder as alternative sources of protein. Many leavened baked goods are manufactured using sourdough.…”

Section: Introductionmentioning

confidence: 99%

Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Galli

Venturi

Pini

et al. 2020

Foods

View full text Add to dashboard Cite

The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.

show abstract

“…3 These critical issues are not only related to hotels, restaurants, and cafeterias. In fact, also the traditional food production chains (like, for example, the wheat and cereal mills) 23,24 and the industrial bakeries [25][26][27] and the innovative food production chains (eg, the production chains of insects as food) 28,29 have to face the critical issues related to workers and guests interactions, without the possibility to interrupt the working activity since they produce essential commodities. Moreover, as highlighted by Cappelli and Cini, 2020, 30 the spread of the COVID-19 pandemic led to a big challenge for the food industry, in particular for short food supply chains and local productions.…”

Section: Introductionmentioning

confidence: 99%

<p>Compliance with COVID-19 Preventive and Control Measures among Food and Drink Establishments in Bench-Sheko and West-Omo Zones, Ethiopia, 2020</p>

Qanche¹,

Asefa²,

Nigussie³

et al. 2020

IJGM

View full text Add to dashboard Cite

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?

Cited by 98 publications

References 28 publications

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

<p>Compliance with COVID-19 Preventive and Control Measures among Food and Drink Establishments in Bench-Sheko and West-Omo Zones, Ethiopia, 2020</p>

Contact Info

Product

Resources

About