Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of insects' flour as protein-rich ingredient for bakery products. Hermetia illucens, Acheta domestica and...

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Detalles Bibliográficos
Autores: González, Cristina M., Garzón, Raquel, Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/175326
Acceso en línea:http://hdl.handle.net/10261/175326
Access Level:acceso abierto
Palabra clave:Insects
Proteins
Bread
Dough
Rheology
Flour
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spelling Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor floursGonzález, Cristina M.Garzón, RaquelRosell, Cristina M.InsectsProteinsBreadDoughRheologyFlourDue to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of insects' flour as protein-rich ingredient for bakery products. Hermetia illucens, Acheta domestica and Tenebrio molitor were ground and used to replace 5% wheat flour in doughs and breads. The protein content of the insect flours ranged from 45% to 57% (d.m.) and fat content from 27% to 36% (d.m.). The inclusion of insects' flour affected the rheological properties (water absorption and stability), of dough during mixing, having less water adsorption. Breadmaking process could be carried out with all the composite flours. Breads containing A. domestica flour showed similar specific volume and texture parameters than wheat bread, but with higher content of proteins and fibers. Globally, results confirmed the usefulness of insects' flour for making breads with improved nutritional value.Financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), Generalitat Valenciana (Project Prometeo 2017/189), and the European Regional Development Fund.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Generalitat ValencianaEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/175326reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-Rhttps://doi.org/10.1016/j.ifset.2018.03.021Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1753262026-05-22T06:33:51Z
dc.title.none.fl_str_mv Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
title Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
spellingShingle Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
González, Cristina M.
Insects
Proteins
Bread
Dough
Rheology
Flour
title_short Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
title_full Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
title_fullStr Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
title_full_unstemmed Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
title_sort Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
dc.creator.none.fl_str_mv González, Cristina M.
Garzón, Raquel
Rosell, Cristina M.
author González, Cristina M.
author_facet González, Cristina M.
Garzón, Raquel
Rosell, Cristina M.
author_role author
author2 Garzón, Raquel
Rosell, Cristina M.
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Generalitat Valenciana
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Insects
Proteins
Bread
Dough
Rheology
Flour
topic Insects
Proteins
Bread
Dough
Rheology
Flour
description Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of insects' flour as protein-rich ingredient for bakery products. Hermetia illucens, Acheta domestica and Tenebrio molitor were ground and used to replace 5% wheat flour in doughs and breads. The protein content of the insect flours ranged from 45% to 57% (d.m.) and fat content from 27% to 36% (d.m.). The inclusion of insects' flour affected the rheological properties (water absorption and stability), of dough during mixing, having less water adsorption. Breadmaking process could be carried out with all the composite flours. Breads containing A. domestica flour showed similar specific volume and texture parameters than wheat bread, but with higher content of proteins and fibers. Globally, results confirmed the usefulness of insects' flour for making breads with improved nutritional value.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/175326
url http://hdl.handle.net/10261/175326
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-R
https://doi.org/10.1016/j.ifset.2018.03.021
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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