Application of edible insects in bread enrichment; emerging techno-functional opportunities and potential challenges

Due to the importance of bread as staple daily consumed food worldwide, its fortification with a variety of ingredients has received an increasing attention. Edible insects (E-INS) as promising fortification additives in bread have proper nutritional profile especially in terms of proteins, essential amino acids and fatty acids. Insect powders have also great potential for producing innovative and healthier types of bread. Moreover, sustainability and cost-effectiveness issues of these clan-label ingredients improved their potential applications in this field. Some emerging approaches like enzyme hydrolysis, controlled fermentation, and combined application with plant-based proteins or commercial bakery improvers have also been reported to improve efficient application of E-INS in bread-making process. The present review provides valuable insights for the development of insect-added breads focusing on techno-functional properties of the fortified gluten-free and sourdough breads. Several interesting reports about production of E-INS supplemented breads with lower glycemic and biogenic amine index, reduced acrylamide content and enhanced levels of minerals, antioxidant activity and aroma volatile compounds are discussed in the present article. Different aspects of the produced breads including sensory attributes, rheological and textural features, nutritional value, shelf-life and storage stability, as well as health-promoting capabilities along with their potential challenges are also discussed.