Scientists of the South Ural State University have developed new varieties of bread that contain flour from crickets, as well as flour from a mixture of mushrooms and algae. Such ingredients increase the content of protein and other useful substances in bread.
“We conducted research, based on the results of which we developed flour products enriched with non-traditional protein components. Flour from crickets Acheta domesticus was added to ordinary wheat flour, and flour from a mixture of algae and mushrooms was added to other types of bread. We developed a special table of the optimal recipe composition of products with such additives – wheat bread, muffins, cookies, crackers, biscuits, macaroni” — the scientists explained in a comment to TASS.
As scientists note, thanks to these ingredients, bread contains up to six times more protein and other substances useful for the body.
According to the scientist, even a small amount of such additives to wheat flour enriches products with trace elements and improves taste properties. For example, house cricket Acheta domesticus flour contains about 60% protein, while wheat flour contains only about 10%. In addition, this ingredient has almost three times the solubility index, emulsifying activity is 55.2% vs. 12.3%, and foaming is 67.4% vs. 16.8% for wheat flour.
He emphasized that if scientific recommendations for production are followed, bakery products with such additives retain their usual taste. It is considered optimal to add 5–15% cricket flour, 2–6% spirulina biomass and 10–20% mushroom mycelium powder.
