The Potential of Black Soldier Fly (Hermetia illucens L.) Larvae in Whole Wheat Bread Production: Effects on Physicochemical, Antioxidative, and Sensory Properties

This study explores the incorporation of black soldier fly larvae (<i>Hermetia illucens</i> L.; HI) into whole wheat bread to enhance the nutritional quality of this staple food. Two inclusion levels were tested: 10% (HI10) and 30% (HI30). The larvae meal exhibited high protein (37%) and lipid levels (48%) along with a high microbiological safety level. Enriched breads demonstrated enhanced nutritional quality, with a 21-57% increase in protein content, a 3.7-6.0 times increase in lipid content, and significant increases in mineral content, particularly 1.7-3.2 times more calcium among macroelements and 1.3-2 times more manganese among microelements. However, breads contained lower levels of monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) compared to saturated fatty acids (SFAs), with high levels of lauric acid reaching 38-47%. Although significant, the breads exhibited modest increases in total phenolic content (TPC) and antioxidant activity (PCL), with levels 1.1-1.3 times and 1.1-1.2 times higher, respectively. As the proportion of larvae increased to 30%, the lightness, yellowness, and chroma of the bread crumb significantly decreased. The crumb became harder, reducing its springiness, but chewiness remained similar in HI0 and HI10. Sensory evaluations showed no significant differences between HI0 and HI10 for 90% of attributes. The study concluded that incorporating HI larvae into breads enhanced their nutritional qualities while maintaining physical and sensory parameters satisfactory at a 10% addition.