Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads

Abstract

Gluten elimination in bakery goods is a technological challenge since the absence of gluten generates breads with poor capacity to retain gas during leavening, which can be minimised with the use of gluten-free proteins in combination with hydrocolloids and/or enzymes. Due to the increasing world population and scarce land resources to expand current food production, it is necessary to find alternative and sustainable ways of growing food. This study aimed to characterise cricket (Gryllus assimilis) powder as a new protein source for gluten-free breads in comparison with the use of lentil and buckwheat flours. Cricket powder presented high water and oil holding capacities and appropriate microbiological features for human consumption. Results confirm that the enrichment with cricket powder can lead to the production of gluten-free bread with acceptable technological properties and high protein content. As the addition of cricket powder increases lipid contents, for better nutritional and functional results, the use of oil-free formulations is recommended. Considering the rising world population and the scarce water and land resources, it is extremely important to find new and sustainable ways to produce food. Edible insects are particularly interesting due to its high protein content and lower environmental impacts compared to traditional livestock. This study evaluated the use of cricket powder as protein source for the production of gluten-free bread in comparison with two other protein sources: buckwheat and lentil flours. Results confirm that the enrichment with cricket powder can lead to the production of gluten free bread with acceptable technological properties and high protein content.