Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology

Simplex lattice design was used to 15 sponge cakes formulations combining pea (PP), hemp (HP) and insect (IP) flours representing 15% of dough composition. Moisture, protein content, baking loss, specific volume, texture cost the samples plus control (0% added protein) were analysed. Results showed that effect PP, HP IP on cake properties could be modelled with linear regressions (96.80% < R 2 99.96%). Ternary diagrams combination three proteins in each response. The desirability function obtain a multi-response optimization maximum protein, volume minimum incremental cost. Sensory results 5 optimised by 3.75% pea, 7.5% it possible dairy- egg-free without significant differences from animal-derived proteins. • Optimization an egg- dairy-free using flours. formulate analyse mixtures. 10 responses 96.80 99.96%. (% cost). resulted optimum sensory properties.