Exploring the techno-functional potential of Arsenura armida and Acheta domesticus flours in wheat bread formulation

Abstract Food fortification and enrichment are popular trends in food production, aiming to boost nutritional value, health benefits, and techno-functional properties. These objectives can only be achieved if fortified foods are consumed widely and in sufficient quantities. Therefore, bakery products such as bread or pasta are often chosen as food vehicles. This study investigated the impact of adding insect meal to wheat bread, focusing on quality, physical, and sensory properties. The aim was to partially replace wheat flour with flours from Arsenura armida or Acheta domesticus , testing each independently at 5 parts and 10 parts substitution levels. A factorial design (2 ̂3 ) was used to assess the effects of the selected proportions of insect meal, wheat flour, and water on the bread characteristics. Breads with A. armida meal did not show significant differences in moisture content, water activity (a w ), and width-to-height ratio (W/H) compared to the control ( ). In contrast, bread with A. domesticus meal showed significant differences in a w , W/H, and moisture ( ), with the sample substituted by 10 g of A. domesticus meal showing the lowest moisture (24.5%) and highest W/H (5.43). Color analysis revealed no significant difference ( ) in the total color difference ( Δ E) of the crumb of all the formulations tested, neither for A. armida nor A. domesticus . The evaluated proportions of insect meal did not affect this characteristic. The sensory evaluation (9-point hedonic scale) showed no significant differences ( ) in aroma, color, crust and crumb appearance, flavor, and overall acceptability among formulations with A. armida or A. domesticus flours compared to the control. Scores ranged from 5.5 ± 2.4 to 6.9 ± 2.1, corresponding to “like slightly.” The factorial design identified formulations with improved texture, which is associated with the general acceptability of insect flours ( A. armida and A. domesticus ) when mixed with wheat flour and water to produce bread.