Edible insects are becoming a valuable source of protein, unsaturated fatty acids, vitamins, and minerals. Their addition to food, including bread, enriches its nutritional value and contributes to sustainable development. This study aimed at investigating the effect of the partial replacement of wheat flour with powder from Tenebrio molitor larvae and powder from Acheta domesticus insects on the techno-functional properties of flours and consumer acceptance of adding powdered insects to wheat bread. The nutritional value of traditional bread and bread with added insects was also compared.
This study was conducted on flour mixtures in which wheat flour was partially replaced with powder from Tenebrio molitor and Acheta domesticus larvae in proportions of 5%, 10%, 15%, 20%, 25%, and 30%. Techno-functional flour propertiessuch as color, granulometry, fermentation capacity, and baking value were assessed. In addition, a sensory evaluation of bread with powdered insects was carried out, and the nutritional value of bread was calculated based on the licensed computer program Dieta 6D.
Adding powdered Tenebrio molitor and Acheta domesticus insects resulted in a darker flour color. Bread enriched with powdered insects retained good baking quality. Adding insect powder in a proportion of 30% to wheat flour remained acceptable for consumers. The nutritional value of bread with the addition of edible insects varied depending on the insect type and was higher than that of bread without the addition of insects.
The study results suggest that adding powdered insects in a proportion of up to 30% is sufficient for consumers. In the future, using edible insects as functional ingredients in a bakery product may be an alternative to enriching the diet with plant protein and contribute to the sustainable development of the food industry, reducing the negative impact of animal production on the environment.