High-quality, gluten-free doughs and bakery products are clearly more difficult to produce
than wheat flour-based products. The poor quality of the breads that are currently available …

This review is focused on the utilization of insects as a new opportunity in food and feed
products, including their commercialization both in traditional and new markets. It has been …

Abstract Effect of insect flour on bread supplementation was evaluated. Such parameters
like chemical composition of flours including amino acids composition, fatty acid profile …

Edible insects are gaining attention as a novel food; however, studies with their use in food
are still limited. This study aimed to determine the chemical composition, physical …

Background The very recently released EFSA's scientific opinion on the safety of dried
(whole or ground) Tenebrio molitor larvae (yellow mealworm) considering their uses in …

Background Worldwide, bread and other baked products are considered to be essential for
human nutrition. Current research is focused on technological and nutritional improvements …

Pasta, bread, and bakery products are considered worldwide as essential foods for human
nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide …

The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

Edible insects and their ingredients are considered as a novel, sustainable and high-quality
nutritional source for their potential use as food and feed. However, they are highly …

Increasing interest in consuming foods that are high in protein, vitamin, amino acid, and
mineral contents is steering growth in the market for fortified snacks. The aim of the present …