From dough rheology to bread texture: Comprehensive evaluation of mealworm protein-enriched high-gluten wheat products

From the paper

Abstract

The effect of partially replacing high-gluten wheat flour with mealworm protein powder on various properties of dough (pasting, farinograph, extensograph, and microstructural features), and overall quality of bread samples were investigated. The viscosity of the mixed flour decreased with the incorporation of mealworm protein powder due to the starch dilution. Water absorption increased upon the substitution of flour with mealworm protein powder and the dough development time was extended. In contrast, the dough stability time decreased significantly, from 21.15 ± 1.63 min (M0) to 6.40 ± 0.25 min (M20). The extensibility of the mixed dough progressively reduced following substitution with mealworm protein powder, becoming markedly lower as the proofing time increased. Breads prepared using the rapid baking method (RBM), straight dough method (SDM), and automatic bread machine method (ABM) showed similar color change. The hardness of bread made by three methods achieved its lowest values at 6.95 ± 0.03 N, 6.83 ± 0.05 N, and 1.18 ± 0.02 N in M10, respectively. Mealworm protein powder significantly enhanced the nutritional value of bread, with M0 and M5 demonstrated pleasant sensory acceptance. Pearson correlation analysis and principal component analysis (PCA) further showed the relationships between the dough properties and final product quality. This study confirms the feasibility of replacing high-gluten wheat flour with mealworm protein powder and provides new perspectives toward the development and utilization of mealworm protein powder in the food industry.