biostudies-literatureDraszanowska AThe Minister of Science under the Regional Initiative of Excellence Program3686https://www.ebi.ac.uk/biostudies/studies/S-EPMC12607490biostudies-literatureUnknown14(21)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 (Foods (Basel, Switzerland)The Potential of Black Soldier Fly (<i>Hermetia illucens</i> L.) Larvae in Whole Wheat Bread Production: Effects on Physicochemical, Antioxidative, and Sensory Properties.PMC12607490xxxxxDraszanowska APaszczyk BOlszewska MACzarnowska-Kujawska MStarowicz MfalseThe Potential of Black Soldier Fly (<i>Hermetia illucens</i> L.) Larvae in Whole Wheat Bread Production: Effects on Physicochemical, Antioxidative, and Sensory Properties.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 (2025-01-01T00:00:00Z2025 Oct2026-05-17T03:21:48.15Z2026-05-17T03:13:09.138ZS-EPMC126074904122765810.3390/foods14213686