Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Abstract

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant-A nd insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the e_ects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly a_ected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant di_erences concerning the control bread, while crumb colour was a_ected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with "tradition", and pea bread was associated with "fruit and vegetable".