Bread from crickets: who cooked it and what is wrong with it (besides insects in the composition)

Bread from crickets: who cooked it and what is wrong with it (besides insects in the composition)

Bread from crickets: who cooked it and what is wrong with it (besides insects in the composition)

Ecologists never tire of reminding us that reasonable consumption is what every human can do for the planet right now . Of course, those who live on the principle of “after us at least the flood,” this is hardly at all interested. But those who are not indifferent to the future of the Earth are already trying to make small, but very important changes in their own diet.

At this stage, the most viable scientist seems to be the idea of ??abandoning meat, the production of which brings global warming , in favor of algae and insects . The latter are sometimes even more nutritious than beef or pork, but the nature is much less affected. That’s why the strategies for introducing them into the food of the average European are beginning to be worked out now. And bread from crickets – one of the options to increase the nutritional value of the usual products in an unusual way.

But recently, Italian scientists decided to test how realistic to introduce this miracle bread in supermarkets, testing it for the main safety indicators. And the result, published in the journal Innovative Food Science and Emerging Technologies, they are not very happy.

To find out which bread will be better for our health and ecology, several bread versions were prepared in the laboratory using different mixtures of wheat flour, but one mandatory ingredient is cricket powder. “The main objective of the study was to mask the presence of insects in everyday products with powders, rather than whole insects,” says Live Science Lucia Aquilanti, lead author and microbiologist at the Marche Polytechnic University, .

But, as it turned out during the research, it was much easier said than done. Yes, even with the fact that the insects have already been ground into powder. The scientists found that the more powder from the crickets was in the experimental mixture, the less the result was a dough and the harder the bread. This probably happened because an increase in the amount of powder required a reduction in the amount of flour, which in turn reduced the amount of gluten  in the dough, which, as is known, contributed to the splendor and softness of the bread.

But what is even more important, is that the more cricket powder was in the loaf, the less tasty it seemed to consumers. “The taste was not very pleasant. In fact, all this was much more like a cat’s, not a human meal, “Aquilanti admitted.

There was another drawback – the presence of bacterial spores (the sleeping state of certain types of bacteria) in bread based on crickets. Researchers noted that the disputes aroused their concern in terms of their potential impact on the quality of bread. So, microbes at least can spoil the bread , and as a maximum – provoke a food or other infection in a person who will eat it.

Fortunately (although, fortunately, is it?), The future of the cricket bread still exists. “There are a number of methods, including gamma irradiation, that can rid the powder of crickets or other insects from potentially dangerous spores,” says Lucia Aquilanti. She also notes that they experimented with powders from other insects in bread, which led to the conclusion that the final taste of the product always depends on the type of insects. “For example, bread made from a flour worm powder has a very pleasant nutty taste,” she sums up.

Experiments on this subject, of course, will continue. And this is understandable: because scientists have long found out that bread with insects is always more nutritious than bread based on wheat. In particular, it contains more protein and essential amino acids, as well as fatty acids, which add necessary and sufficient calories to the product.

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