Texture Analysis in Research: Incorporation of Insects as Ingredients in the Bakery Industry

Back in December 2019, Roberts Bakery in Norwich were the first UK bakery to launch a loaf of bread containing cricket flour. The uptake from other bakeries has been slow in the UK; customers will take some convincing before they overcome their trepidation to eat insects. However, it is likely that insects will become a regular part of our diets in years to come.

Insects such as crickets provide a protein source with a high feed-conversion efficiency rate (an animal's capacity to convert feed into increased body mass). They also require much less water than traditional protein sources such as poultry or cattle. Health benefits of insect consumption include their high antioxidant power and chitinous fibre content, as well as the upside of a higher protein content in whichever food they are added to. The challenge lies in introducing insect protein into the Western diet. This has to begin with ingredient replacement in existing foods, one example of which is bakery products, as these act to familiarise consumers with insect-based food.

The texture of a bakery product can be altered after the addition of insect ingredients, particularly when they are there to replace something else. Biscuit hardness might change, measured using a penetration test; dough properties can be affected, measured using a Dough Inflation System; or final product volume may be altered, which a manufacturer would be able to monitor using a Volscan Profiler.

There have been countless publications of research into the use of insects in the bakery industry using Texture Analysers, in both academic and industrial settings. Some examples of the most recent research are outlined below.

Researchers from Szent István University have been investigating cricket-enriched oat biscuits in a technological analysis and sensory evaluation. Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In this, different amounts of ground Acheta domesticus (house cricket) were used to produce oat biscuits. Colour, hardness, and total titratable acidity values were measured as well as a consumer sensory test was completed using the check-all-that-apply method. They used their TA.XT2i Texture Analyser to measure hardness. Results of the colour, total titratable acidity, and texture measurements showed that even small amounts of the cricket powder darkened the colour of the samples and increased their acidity, but did not influence the texture significantly. Overall liking values showed that consumers preferred the control product and the product with 5 g/100g cricket enrichment samples over further enriched products. Find out more

Scientists from the University of KwaZulu-Natal have been researching sorghum-insect composites for healthier cookies in a nutritional, functional and technological evaluation. Protein-energy malnutrition (PEM) is a major health concern in sub-Saharan Africa (SSA). Insects are high in nutrients, especially protein, and are abundant in SSA. Sorghum is adapted to the tropical areas of SSA and as such it is an appropriate source of energy compared with temperate cereals like wheat. It is necessary to assess whether cookies fortified with sorghum and termite would be suitable for use in addressing PEM in SSA. Whole grain sorghum meal and termite meal were mixed to form a sorghum–termite meal blend. Composite cookies were prepared where the sorghum–termite blend partially substituted wheat flour at 20%, 40%, and 60% (sorghum–termite blend:wheat flour (w/w). The functional and nutritional qualities of the cookies were assessed. They used their TA.XTplus100C Texture Analyser to measure sample texture. This study found that there is a potential to incorporate sorghum and termite in cookies for increased intake of several nutrients by communities that are vulnerable to nutrient deficiencies, especially PEM. Find out more

Researchers from the Polytechnic University of Valencia have been investigating the physicochemical properties and consumer acceptance of bread enriched with alternative proteins. 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. This study investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. They used their TA.XTplus Texture Analyser to perform Texture Profile Analysis. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Read more 

Scientists from Poznań University of Life Sciences have been researching LF NMR spectroscopy analysis of water dynamics and texture of gluten free bread with cricket powder during storage. They used their TA.XTplus Texture Analyser to measure bread texture. The NMR analyses showed that the initial T21 values are the higher, the more starch has been replaced with the CP, however, after 6 days of storage, all tested samples are characterised by similar values of the T21 parameter. The observed changes at the molecular level resulted in macroscopic changes in the texture of the bread. After analysing the hardness parameter of the tested breads, it was found that on the day of baking, bread without the addition of CP had significantly higher values of this parameter than breads with CP. For the sample without CP, the highest increase in total hardness change (123.93%) was noted during storage, which indicates the fastest texture change process. Based on the results obtained, it can be concluded that the use of cricket powder to enrich gluten-free bread can not only improve the nutritional value, but also effectively delay the process of bread staling. Read more

Texture Analysis is a mandatory stage in the Research and Development of insect-incorporated bakery products, when texture can be altered by the addition of different quantities of ingredients, and must be measured after each iteration of ingredient or process modifications.

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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