# Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions

## TL;DR

This study compares the effects of cricket powder and potato protein on the properties of gluten-free bread, showing how each affects texture, color, and water behavior.

## Contribution

The paper introduces a novel comparative analysis of cricket powder and potato protein in gluten-free bread, focusing on molecular and physicochemical interactions.

## Key findings

- Cricket powder increased firmness and reduced water mobility in gluten-free bread.
- Potato protein enhanced springiness and created a more hydrated bread structure.
- Cricket powder caused a significant color change in bread, while potato protein had minimal impact.

## Abstract

The increasing demand for diverse foods and tailored nutrition encourages the development of innovative products, such as bread enriched with cricket powder (CP) or potato protein (PP). This study presents the preparation and analysis of gluten-free breads with CP and PP, focusing on their nutritional value and physical properties. Analytical methods included water activity measurement, bread volume, crumb color analysis, FTIR spectroscopy, low-field NMR relaxometry, and texture profile analysis. Ash content ranged from 0.60 ± 0.03% to 1.16 ± 0.11%, and caloric values ranged from 216.2 to 229.5 kcal/100 g. Water activity remained stable across all samples (0.975–0.976). Crumb color analysis showed the greatest change in CP samples (ΔE = 14.07), while PP had minimal impact (ΔE = 2.15). FTIR spectra revealed increased amide I and II bands, indicating higher protein content. NMR results demonstrated shorter T1, T21, and T22 times for CP, suggesting reduced water mobility and a denser structure, while PP samples showed higher values, indicating a looser, more hydrated matrix. Texture analysis confirmed that CP increased firmness and compactness, whereas PP enhanced springiness. These findings suggest that CP and PP can improve the nutritional and structural properties of gluten-free bread, offering valuable alternatives for modern dietary needs.