Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations.

ABSTRACT: The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta. The hydration (i.e., water absorption capacity, oil absorption capacity, water absorption index, water solubility index, and swelling power), foaming (i.e., foaming capacity and stability),emulsifying (emulsifying activity and emulsion stability), and rheological (during gluten aggregation, mixing, extension, and leavening) properties were investigated. Finally, bread and fresh pasta were prepared and characterized. Emulsifying activity, stability, and foaming capacity decreased in the presence of CP, whereas foami

SUBMITTER: Bresciani A 

PROVIDER: S-EPMC9224782 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature