ArticleFoods (Basel, Switzerland)2019
Gluten-Free Bread with Cricket Powder-Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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Who cites it
28 citing papers in PubMed.
- Enhancing Consumer Acceptance of Cricket (Food science & nutrition · 2026Article
- Duplex PCR Detection and Differentiation of Insect DNAInsects · 2025Article
- House Cricket (Nutrients · 2025Article
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives.Insects · 2025Review
- The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Molecules (Basel, Switzerland) · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Molecules (Basel, Switzerland) · 2024Article
- Exploring the Possibilities of Incorporating Edible Insects into a Vegetarian Diet: A Survey of Vegetarian Consumer Acceptance.Nutrients · 2024Article
- Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping.Molecules (Basel, Switzerland) · 2024Article
- The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes.Foods (Basel, Switzerland) · 2023Article
- Edible Insects in Thailand: An Overview of Status, Properties, Processing, and Utilization in the Food Industry.Foods (Basel, Switzerland) · 2023Review
- Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues.Nutrients · 2023Review
- Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing.Sensors (Basel, Switzerland) · 2023Article
- Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market.Foods (Basel, Switzerland) · 2022Article
- Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein.Foods (Basel, Switzerland) · 2022Article
- Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing.Food chemistry: X · 2022Article
- Interrelating Grain Hardness Index of Wheat with Physicochemical and Structural Properties of Starch Extracted Therefrom.Foods (Basel, Switzerland) · 2022Article
- Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.Molecules (Basel, Switzerland) · 2021Article
- Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour.Antioxidants (Basel, Switzerland) · 2021Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free foods. This paper is a report on the results of starch substitution with CP (at 2%, 6% and 10%) on the properties of dough and bread. The rheology of dough and the texture of the final product were studied. While the changes caused in the dough by the introduction of CP were not pronounced, the bread obtained from it was characterized by significantly increased hardness and improved consistency. Analyses of water behavior at the molecular level with the use of
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