ArticleFoods (Basel, Switzerland)2020
Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
27 citing papers in PubMed.
- Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption.Comprehensive reviews in food science and food safety · 2026Review
- Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review.Cogent food & agriculture · 2026Article
- Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread.Molecules (Basel, Switzerland) · 2025Article
- The Potential of Black Soldier Fly (Foods (Basel, Switzerland) · 2025Article
- Are Insect-Based Foods Healthy? An Evaluation of the Products Sold in European E-Commerce.Foods (Basel, Switzerland) · 2025Article
- Exploring the Use ofFoods (Basel, Switzerland) · 2025Article
- Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States-A Pilot Study.Foods (Basel, Switzerland) · 2025Article
- Consumer Perceptions and Acceptance of Edible Insects in Slovenia.Foods (Basel, Switzerland) · 2024Article
- The Impact of Freeze-DriedInsects · 2024Article
- Insect Protein as a Component of Meat Analogue Burger.Foods (Basel, Switzerland) · 2024Article
- Consumers of insect-based foods: a cross-cultural study between Belgium and Gabon.Journal of insect science (Online) · 2024Article
- Article
- Wheat Bread Enriched with House Cricket Powder (Molecules (Basel, Switzerland) · 2024Article
- Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Current research in food science · 2024Article
- Effect of replacing durum wheat semolina withCurrent research in food science · 2024Article
- Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.Foods (Basel, Switzerland) · 2023Article
- Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics.Foods (Basel, Switzerland) · 2023Article
- Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads.Foods (Basel, Switzerland) · 2023Article
- Consumer Attitudes and Acceptability of Wheat Pancakes with the Addition of Edible Insects: Mealworm (Foods (Basel, Switzerland) · 2022Article
- Adding Mealworm (Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
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".
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.