Location: Grain Quality and Structure ResearchTitle: Effect of cricket protein powders on dough functionality
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/24/2023
Publication Date: 5/1/2023
Citation: Perez-Fajardo, M.A., Bean, S.R., Dogan, H. 2023. Effect of cricket protein powders on dough functionality. Cereal Chemistry. https://doi.org/10.1002/cche.10652.
Interpretive Summary: Insect proteins are an emerging source of protein, which to date have not been utilized to the same degree as animal or plant-based proteins in human foods and little is known about their functionality in foods. The objective of this study was to understand the effect of cricket protein powder on mixing, pasting and dough development characteristics of bread dough and on the end-product characteristics of bread. Results showed that incorporating cricket protein powder into bread was feasible if added at lower quantities (roughly 5 or 10%). However, at higher replacement levels the detriment to the gluten network caused the bread loaf volume to be significantly reduced.
Technical Abstract: The objective of this study was to understand the effect of cricket protein powder on mixing, pasting and dough development characteristics of bread dough and on the end-product characteristics of bread. Two different cricket protein powders, GrioPro (G) and Entomo Farms (E), were tested. MixoLab constant and optimized water absorption protocols were used to study the effect of cricket protein powder replacement on dough development. Dough extensibility was tested using the Kieffer Rig protocol. Breads were baked with 5, 10, or 20% replacement levels of cricket protein powder. Loaf volume was measured, and bread slices underwent texture profile analysis (TPA) at 0, 1, 3 and 7 days. In general, incorporation of powders G and E led to two opposite effects. Use of powder G led to an increased stability and significantly higher C1 torque (20% level) while powder E led to softer doughs with a decreased stability at the 20% replacement level and no significant difference in water absorption. Extensibility was significantly decreased as the replacement level increased for all treatments. Loaf volume also decreased as the replacement level increased for all treatments. TPA results showed a significant increase in hardness at higher replacement levels with G being harder than E.