Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43932302" target="_blank" >RIV/60461373:22330/25:43932302 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2076-3417/15/18/9914" target="_blank" >https://www.mdpi.com/2076-3417/15/18/9914</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app15189914" target="_blank" >10.3390/app15189914</a>

Result language

angličtina

Original language name

Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition

Original language description

Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of wheat flour and CRPW differed in terms of darkness “100 − L*” and redness a*. The color of the baked products reflected these differences, but the darkening of the whole grain crackers was less intense; the shades of wheat–cricket 90:10 and whole grain 100:0 cracker variants were comparable. Within the WF subset, the hardness diminished insignificantly, with the reverse occurring in the WG group (from 25 to 22 N and from 31 to 35 N, respectively). The flexibility of the crackers was independent on type of wheat flour and the proportion of CRPW, as shown by a 90% confidence interval of 0.97–1.06 mm. By Principal Component Analysis, the primary role of wheat flour type in distinguishing the crackers was confirmed. As expected, the darkness “100 − L*” and the redness a* of the cracker surface could be used to predict the results of the texture breaking test and fragility in general (P = 95%). The 90:10 WF–cricket crackers and 95:5 WG–cricket crackers had similar properties, and both could be adopted in baking practice without modification.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/TN02000044" target="_blank" >TN02000044: Biorefining and circular economy for sustainability</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Applied Sciences-Basel

ISSN

2076-3417

e-ISSN

2076-3417

Volume of the periodical

15

Issue of the periodical within the volume

18

Country of publishing house

CH - SWITZERLAND

Number of pages

25

Pages from-to

1-25

UT code for WoS article

001579532600001

EID of the result in the Scopus database

2-s2.0-105017237270