Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations
The recent socio-economic situation requires producers to change the composition of basic foods.The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta.The hydration (i.e., water absorption capacity, oil absorption capacity,