{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Draszanowska A"],"funding":["The Minister of Science under the Regional Initiative of Excellence Program"],"pagination":["3686"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12607490"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(21)"],"pubmed_abstract":["This study explores the incorporation of black soldier fly larvae (<i>Hermetia illucens</i> L.; HI) into whole wheat bread to enhance the nutritional quality of this staple food. Two inclusion levels were tested: 10% (HI10) and 30% (HI30). The larvae meal exhibited high protein (37%) and lipid levels (48%) along with a high microbiological safety level. Enriched breads demonstrated enhanced nutritional quality, with a 21-57% increase in protein content, a 3.7-6.0 times increase in lipid content, and significant increases in mineral content, particularly 1.7-3.2 times more calcium among macroelements and 1.3-2 times more manganese among microelements. However, breads contained lower levels of monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) compared to saturated fatty acids ("],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["The Potential of Black Soldier Fly (&lt;i&gt;Hermetia illucens&lt;/i&gt; L.) Larvae in Whole Wheat Bread Production: Effects on Physicochemical, Antioxidative, and Sensory Properties."],"pmcid":["PMC12607490"],"funding_grant_id":["xxxxx"],"pubmed_authors":["Draszanowska A","Paszczyk B","Olszewska MA","Czarnowska-Kujawska M","Starowicz M"],"additional_accession":[]},"is_claimable":false,"name":"The Potential of Black Soldier Fly (&lt;i&gt;Hermetia illucens&lt;/i&gt; L.) Larvae in Whole Wheat Bread Production: Effects on Physicochemical, Antioxidative, and Sensory Properties.","description":"This study explores the incorporation of black soldier fly larvae (<i>Hermetia illucens</i> L.; HI) into whole wheat bread to enhance the nutritional quality of this staple food. Two inclusion levels were tested: 10% (HI10) and 30% (HI30). The larvae meal exhibited high protein (37%) and lipid levels (48%) along with a high microbiological safety level. Enriched breads demonstrated enhanced nutritional quality, with a 21-57% increase in protein content, a 3.7-6.0 times increase in lipid content, and significant increases in mineral content, particularly 1.7-3.2 times more calcium among macroelements and 1.3-2 times more manganese among microelements. However, breads contained lower levels of monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) compared to saturated fatty acids (","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Oct","modification":"2026-05-17T03:21:48.15Z","creation":"2026-05-17T03:13:09.138Z"},"accession":"S-EPMC12607490","cross_references":{"pubmed":["41227658"],"doi":["10.3390/foods14213686"]}}