abstract
- The demand for gluten-free bread has surged driven by dietary needs of celiac and gluten-sensitive individuals, as well as growing consumer interest in health-focused diets. Research on gluten-free products is driving the exploration for high-quality protein sources to enhance their nutritional profile. The edible insect powder replacement on bread formulation is the strategy proposed in this work to enhance protein content in gluten-free bread. This study investigates the impact of incorporating solid-state fermented Sphenarium purpurascens powder on the quality of gluten-free breads and doughs made from rice and maize. Breads and dough with 20 g/100 g and 40 g/100 g substitution of base flour with fermented and non-fermented grasshopper powder, were evaluated. Physicochemical analysis revealed substantial protein and fiber improvements in protein and fiber with a substitution of 40 g/100 g, complying with FDA criteria as a ¿good source of protein.¿ Rheological assessments indicated that the addition of fermented grasshopper powder reduced dough viscosity and starch retrogradation. Textural analysis showed increases in hardness and chewiness when fermented grasshopper was used, which can be potentially disadvantageous for sensory quality of the product. This research highlights the use of fermented grasshopper as a promising protein source for gluten-free bread. © 2025 The Authors