ArticleFood science & nutrition2022
The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Article
- Salty crackers enriched with cricket (Food chemistry: X · 2025Article
- Cricket Flour for a Sustainable Pasta: Increasing the Nutritional Profile with a Safe Supplement.Foods (Basel, Switzerland) · 2025Article
- Organoleptic characteristics of high-protein snacks with novel and sustainable ingredients: Cricket flour and carob powder.Food science & nutrition · 2024Article
- Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns.Food chemistry: X · 2024Review
- The Impact of Freeze-DriedInsects · 2024Article
- Wheat Bread Enriched with House Cricket Powder (Molecules (Basel, Switzerland) · 2024Article
- Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.Foods (Basel, Switzerland) · 2023Article
- Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Foods (Basel, Switzerland) · 2023Article
- Color, pH, microbiological, and sensory quality of crickets (Food science & nutrition · 2023Article
- Changes in the Physicochemical Properties of Chia (Foods (Basel, Switzerland) · 2023Article
- Crickets (Foods (Basel, Switzerland) · 2023Article
- Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Frontiers in nutrition · 2023Article
- The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread.Food science & nutrition · 2022Article
Corrections and comments
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated the influence of edible cricket flour (ECF) on the quality parameters and sensory characteristics of wheat bread (WB), including the formation of volatile compounds (VC) and their relationship with emotions (EM) induced for consumers. ECF reduced dough pH, redness, and yellowness. At 5%, ECF increased the porosity of WB (by 7.87%). The quantity of ECF significantly affected WB's specific volume (
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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.