Technological Performance of Cricket Powder (<i>Acheta domesticus</i> L.) in Wheat-Based Formulations

Technological Performance of Cricket Powder (<i>Acheta domesticus</i> L.) in Wheat-Based Formulations

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.,...

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Bibliographic Details
Main Authors: Andrea Bresciani, Gaetano Cardone, Costanza Jucker, Sara Savoldelli, Alessandra Marti
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Insects
Subjects:
entomophagy
insect powder
rheological properties
dough
bread making
fresh pasta
Online Access:https://www.mdpi.com/2075-4450/13/6/546

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