ArticleInsects2022
Technological Performance of Cricket Powder (
Article in Insects, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Nutritional Profile, Techno-Functional, and Thermal Properties of Wheat Flour Enriched With Yellow Mopane Worm (Food science & nutrition · 2026Article
- House Cricket (Insects · 2026Review
- 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
- Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties.Journal of food science · 2026Article
- The Potential of Black Soldier Fly (Foods (Basel, Switzerland) · 2025Article
- Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives.Nutrients · 2025Review
- Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits.Foods (Basel, Switzerland) · 2025Article
- Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality.Foods (Basel, Switzerland) · 2025Article
- NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources.Molecules (Basel, Switzerland) · 2025Article
- Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies.Foods (Basel, Switzerland) · 2025Review
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Desert locust (Applied food research · 2025Article
- Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions.Foods (Basel, Switzerland) · 2025Article
- Sorption isotherms of edible insect's flours: mathematical modeling and hysteresis.Journal of food science and technology · 2025Article
- Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars.Foods (Basel, Switzerland) · 2025Article
- Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricketHeliyon · 2024Article
- Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features.Foods (Basel, Switzerland) · 2024Article
- Olfactory Response ofInsects · 2024Article
- Use of House Cricket (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
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