García-Segovia Purificación, Igual Marta, Martínez-Monzó Javier
Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain.
Foods. 2020 Jul 15;9(7):933. doi: 10.3390/foods9070933.
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".
预计到2050年的全球人口增长和气候变化危机导致对可食用蛋白质来源的需求不断增加；因此，科研和食品行业正在寻找替代方案。在本研究中，我们研究了在小麦基配方中加入植物性和昆虫性蛋白质来源的情况。分析了面团的粉质特性以及对面包理化和感官特性的影响。加入豌豆蛋白或昆虫粉提高了营养价值，增加了蛋白质含量，但影响了面团和面包的特性。在含有昆虫混合物的面团和对照面团中，豌豆蛋白显著提高了面团的延展性（L）、韧性（P）及其比值（P/L）。面包的质地特性受到豌豆粉和昆虫粉添加量的显著影响。较高的豌豆蛋白添加量增加了硬度值，且平均细胞面积低于对照面包。面包皮颜色分析显示与对照面包有显著差异，而面包心颜色受面粉颜色影响。词汇联想分析表明，昆虫面包与情感维度相关，小麦面包与“传统”相关，豌豆面包与“水果和蔬菜”相关。
