Bresciani Andrea, Cardone Gaetano, Jucker Costanza, Savoldelli Sara, Marti Alessandra
Department of Food, Environmental and Nutritional Sciences (DEFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
Insects. 2022 Jun 14;13(6):546. doi: 10.3390/insects13060546.
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 foaming stability and water solubility increased. The results on dough rheology highlighted the need to increase the amount of water, and to decrease the mixing and leavening time, to keep an acceptable bread volume. Indeed, 10% CP enrichment led to a product characterized by a similar volume and crumb hardness to the control (wheat flour). Despite the decrease in extensibility caused by CP, it was possible to produce fresh pasta enriched with CP, with the best cooking behavior obtained at a 5% replacement level.
近期的社会经济形势要求生产者改变基础食品的成分。本研究的目的是评估添加蟋蟀粉（CP）（含量为5%、10%和20%）的小麦粉用于制作面包和面食的工艺特性。研究了其水化特性（即吸水能力、吸油能力、吸水性指数、水溶性指数和膨胀力）、发泡特性（即发泡能力和稳定性）、乳化特性（乳化活性和乳液稳定性）以及流变学特性（在面筋聚集、混合、拉伸和发酵过程中）。最后，制备并表征了面包和新鲜面食。在CP存在的情况下，乳化活性、稳定性和发泡能力降低，而发泡稳定性和水溶性增加。面团流变学结果表明，需要增加水量，并缩短混合和发酵时间，以保持面包体积在可接受范围内。事实上，添加10%CP得到的产品与对照（小麦粉）相比，体积和面包心硬度相似。尽管CP导致延展性下降，但仍有可能生产出添加CP的新鲜面食，在5%替代水平下烹饪性能最佳。
