Effect of full fat and defatted insect meals in breadmaking quality

Fat content and type of lipids in edible insect meals could affect bread quality when used to partially substitute wheat in bread formulations. This study evaluated the effect of Acheta domesticus (AD) and Tenebrio molitor (TM) meals in breadmaking. Full fat (FF), partially-(PD), and complete-defatted (DF) TM and AD meals were used to replace 10% (w/w) of wheat flour in bread formulations, resulting in 6 composite flours (FFAD/PDAD/DFAD/ FFTM/PDTM/DFTM) and a 100% wheat control. Dough thermomechanical properties, breadmaking parameters, proximal composition, texture profile analysis, and Protein Digestibility-Corrected Amino Acid scores (PDCAAS) were assayed. Defatting insect meals increased water absorption of composite flours by 7 (TM) and 3% (AD) and TM fat increased the mixolab dough stability by 2.4 min. FFTM showed the highest bread volume (843 cm3) and lowest density (0.19 g/cm3) among composite loaves. The protein content of insect-supplemented bread increased up to 34% compared to the control. FFTM bread had the lowest hardness values through storage at room temperature. Defatted AD and TM had higher PDCAAS compared to the control. These findings indicated that TM fat contributes to breadmaking quality and DFAD increased the PDCAAS value, making it a nutritious alternative to partially substitute wheat in bread formulations.