The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

Vasilica, Beldean Bianca; Chiș, Maria Simona; Alexa, Ersilia; Pop, Carmen; Păucean, Adriana; Man, Simona; Igual, Marta; Haydee, Kovacs Melinda; Dalma, Kovacs Emoke; Stănilă, Sorin; Socaci, Sonia; Fărcaș, Anca Corina; Berbecea, Adina; Popescu, Iuliana; Muste, Sevastița

doi:10.3390/insects13070576

Cited by 15 publications

(17 citation statements)

References 54 publications

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“…Similar results were reported by Roncolini et al (2019) [ 16 ], who observed that a 5 to 10% addition of mealworm flour to wheat flour positively influenced bread volume. Vasilica et al (2022) [ 23 ] described that edible insect meal can function not only as a nutritional enhancer for a wide range of food products but can also support the development and growth of certain bacterial strains, for example Lactobacillus plantarum . Naturally occurring lactic acid bacteria are an important part of the microbial ecosystem in bread sourdough [ 24 ], and enhancing their viability by the addition of edible insects could be also beneficial for the fermentation process itself.…”

Section: Resultsmentioning

confidence: 99%

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing

Adámek

Zvonkova

Burešová

et al. 2023

Sensors

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Dough fermentation in gluten-free bakery products is problematic due to the absence of gluten, which provides advantageous rheological properties. A thermodynamic sensor (TDS) system combined with an electronic nose was tested as an alternative to conventional methods monitoring dough development based on mechanical properties. In the first part, the configuration of the sensors in the thermodynamic system and their response to different heat-source positions, which significantly affect the output signal from the measurement system, were investigated. The practical contribution lies in the application of the measurements to the example of gluten-free doughs with and without edible insect enrichment. An optimized configuration of the thermodynamic system (one sensor on the inner wall of the container at the bottom and another in the middle of the container closer to the top of the dough) in combination with an experimental electronic nose was used for the aforementioned measurement. In some cases, up to 87% correlation between the signal from the TDS and the signals from a professional rheofermentometer Rheo F-4 (Chopin) was demonstrated. The differences between the results can be explained by the use of different techniques. Using a combination of sensor systems in one place, one time and one sample can lead to more comprehensive and robust results. Furthermore, it was shown that the fermentation activity increased in corn dough with the addition of insects compared to dough without the addition. In rice flour dough with the addition of edible insects, fermentation activity was similar to that of the flour without the addition.

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Section: Resultsmentioning

confidence: 99%

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing

Adámek

Zvonkova

Burešová

et al. 2023

Sensors

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“…Wheat flour (WF) type 550 was purchased from Auchan supermarket in Timisoara, Romania. Based on the literature studies [ 7 ] and our own experience on obtaining flour composites [ 16 , 17 , 18 , 19 ], three types of flour composites were obtained: WFL10 (10% lupin flour and 90% wheat flour); WFL20 (20% lupin flour and 80% wheat flour); and WFL30 (30% lupin flour and 70% wheat flour).…”

Section: Methodsmentioning

confidence: 99%

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Plustea

Negrea

Cocan

et al. 2022

Foods

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The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).

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“…The fourth cluster contained bars with buffalo worm flour, which are characterized by a pronounced sour taste. The observed relationship between increases in sourness, sweetness, bitterness, and saltiness and the fortification of bars with insect flour may be related to their high protein, mineral, and organic acid content [ 6 , 31 ]. Therefore, the results of the current study indicate that the amount and type of ingredients used in the production of bars may affect their organoleptic properties.…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

et al. 2022

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Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to the weight of the nuts. The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber. The largest amount of these compounds was found in bars with 30% cricket flour, 15.51 g/100 g and 6.04 g/100 g, respectively, in comparison to standard bars, 10.78 g/100 g and 3.14 g/100 g, respectively. The greatest consumer acceptance was found in relation to bars with buffalo worm flour. The overall acceptance of these bars was 6.26–6.28 points compared to 6.48 for standard bars. Bars and raw materials were characterized by the high biological value of the protein. Cis linoleic acid dominated among unsaturated fatty acids. The percentage of this compound was in the range of 69.56%, for bars with a 30% addition of buffalo worm flour, to 73.88%, for bars with 15% cricket flour. Instrumental analysis of taste and smell compounds showed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione.

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The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

Cited by 15 publications

References 54 publications

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

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