Bread wheat flour presents specific nutrient deficiencies, such as some essential amino acids and this drawback could be tackled by adding ingredients that contain them in high amounts. Therefore, this study aims at developing new types of flours as well as at analysing enriched flours and baked derived products, which combine the compositional and sensory characteristics of wheat bread with some peculiar nutritional properties of black soldier fly prepupae (Hermetia illucens). These composite flours were obtained by mixing “Italian type 1” semi-whole wheat flour (W = 300) with flour obtained from prepupae of black soldier fly (20 g and 40 g/1 kg composite flour). Chemical, physical, and rheological analyses were carried out for each of the flour mixtures. Moisture, ash, gluten, total protein content, falling number, strength, tenacity, extensibility, amino acid profile of doughs and breads were analysed as well. An increase in the content of essential amino acids in doughs and baked products was obtained and also led to an improvement in bread texture.
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products / Montevecchi, Giuseppe; Licciardello, Fabio; Masino, Francesca; Miron, Lucian T.; Antonelli, Andrea. - In: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. - ISSN 1466-8564. - 69:Maggio 2021(2021), pp. 1-8. [10.1016/j.ifset.2021.102666]