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The most critical challenges are related to the low acceptability of the consumer due to changes in taste, color, and textural properties of the final product when edible insect flour is added. This work proposes solid-state fermentation (SSF) as a strategy to improve its use in food formulations. Fermented and unfermented insect meal were chemically and techno-functionally characterized and used to produce bread to evaluate the effect of ingredients added. Freeze-dried insect powder was inoculated with A. oryzae and incubated at 30 degrees C for four days. For bread making, unfermented and fermented substrates were tested using 5% of wheat flour substitution. Rheological characterization of dough and physical, chemical, textural, and sensory analysis of bread were performed. Fermentation improved the texture and sensory analysis of S. purpurascens used on bread and the rheological properties of dough in comparison with the non-fermented insect. Additionally, the protein content of bread was increased compared to the control. Results of the present study support that solid-state fermentation of S. purpurascens can be used to improve bread's sensory properties and enhance its nutritional content.", "subjects" : [ { "otype" : "Classification", "mtid" : 12713, "link" : "/api/classification/12713", "label" : "Egyéb mezőgazdaság-tudományok", "published" : true, "snippet" : true }, { "otype" : "Classification", "mtid" : 11082, "link" : "/api/classification/11082", "label" : "Egyéb műszaki tudományok és technológiák", "published" : true, "snippet" : true } ], "keywords" : [ { "otype" : "Keyword", "mtid" : 3769, "link" : "/api/keyword/3769", "label" : "rheology", "published" : true, "oldId" : 3769, "snippet" : true }, { "otype" : "Keyword", "mtid" : 4340, "link" : "/api/keyword/4340", "label" : "Bread", "published" : true, "oldId" : 4340, "snippet" : true }, { "otype" : "Keyword", "mtid" : 5546, "link" : "/api/keyword/5546", "label" : "Fungi", "published" : true, "oldId" : 5546, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1082627, "link" : "/api/keyword/1082627", "label" : "sensory analysis", "published" : true, "oldId" : 1082627, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1346796, "link" : "/api/keyword/1346796", "label" : "Textural properties", "published" : true, "oldId" : 1346796, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1532286, "link" : "/api/keyword/1532286", "label" : "insect protein", "published" : true, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1615017, "link" : "/api/keyword/1615017", "label" : "edible insects", "published" : true, "snippet" : true }, { "otype" : "Keyword", "mtid" : 1700670, "link" : "/api/keyword/1700670", "label" : "Techno-functional properties", "published" : true, "snippet" : true }, { "otype" : "Keyword", "mtid" : 2112995, "link" : "/api/keyword/2112995", "label" : "Bakery products", "published" : true, "snippet" : true }, { "otype" : "Keyword", "mtid" : 2721636, "link" : "/api/keyword/2721636", "label" : "Solid -state fermentation", "published" : true, "snippet" : true } ], "digital" : null, "printed" : null, "sourceYear" : 2023, "foreignEdition" : true, "foreignLanguage" : true, "fullPublication" : true, "conferencePublication" : false, "nationalOrigin" : null, "missingAuthor" : false, "oaType" : "NONE", "oaCheckDate" : "2023-11-16", "oaFree" : false, "citationCount" : 0, "citationCountUnpublished" : 0, "citationCountWoOther" : 0, "independentCitCountWoOther" : 0, "doiCitationCount" : 0, "wosCitationCount" : 0, "scopusCitationCount" : 0, "independentCitationCount" : 0, "unhandledCitationCount" : 0, "citingPubCount" : 0, "independentCitingPubCount" : 0, "unhandledCitingPubCount" : 0, "citedPubCount" : 1, "citedCount" : 1, "ratings" : [ { "otype" : "SjrRating", "mtid" : 11379434, "link" : "/api/sjrrating/11379434", "label" : "sjr:D1 (2023) Scopus - Food Science LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 1096-1127", "listPos" : 24, "rankValue" : 0.1, "type" : "journal", "ratingType" : { "otype" : "RatingType", "mtid" : 10002, "link" : "/api/ratingtype/10002", "label" : "sjr", "code" : "sjr", "published" : true, "snippet" : true }, "subject" : { "otype" : "ClassificationExternal", "mtid" : 1106, "link" : "/api/classificationexternal/1106", "label" : "Scopus - Food Science", "published" : true, "oldId" : 1106, "snippet" : true }, "ranking" : "D1", "calculation" : "FROM_LAST_YEAR", "published" : true, "snippet" : true } ], "ratingsForSort" : "D1", "hasCitationDuplums" : false, "directInstitutesForSort" : "", "ownerAuthorCount" : 7, "ownerInstituteCount" : 13, "directInstituteCount" : 0, "authorCount" : 3, "contributorCount" : 0, "hasQualityFactor" : true, "link" : "/api/publication/34339161", "label" : "Perez-Rodriguez Elizabeth et al. 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