Article

Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads

2019-08-01

Abstract excerpt

Gluten elimination in bakery goods is a technological challenge since the absence of gluten generates breads with poor capacity to retain gas during leavening, which can be minimised with the use of gluten-free proteins in combination with hydrocolloids and/or enzymes. Due to the increasing world population and scarce land resources to expand current food production, it is necessary to find alternative and sustain...

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Literature Corpus work: 7ec93147-a6b7-5845-b2e0-32fb94a6da9d
DOI: 10.1016/j.ifset.2019.102180

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