Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product

The purpose of this research was to evaluate the potential a sourdough containing cricket powder hydrolysate by RO25 Yarrowia lipolytica strain produce an innovative bakery product. hydrolysed bread (RO25H-CB) compared with control obtained from traditional using wheat flour and additional no-hydrolysed sourdough. results showed that RO25H-CB had highest amount proteins free fatty acids than bread, attributed well-known proteolytic lipolytic activities Y. lipolytica. Moreover, sample characterised high content health-promoting aroma precursors lipids as well lowest biogenic amine index among samples analysed, suggesting for overall quality respect no bread. Finally, data relating sensory analysis highlighted good application opportunities ingredients baking. In fact, received positive evaluations almost all parameters considered. These demonstrated hydrolysates lipolytica, cricket, were able impart specific qualitative characteristics final product, feedback involved panellists.