Leveraging insect-derived mulberry sericin for high-protein white bread: a case study on dough optimization,...

In response to the emerging demand for alternative protein sources in the food industry, this study explores the incorporation of insect-derived sericin from Bombyx mori in high-protein white bread. The sericin exhibited 91% purity and a unique amino acid profile, rich in serine (~ 29%), aspartic acid (~ 18%), glutamic acid (~ 9%), and threonine (~ 5%). The study investigates the impact of sericin on dough properties, bread structure, nutritional content, and sensory attributes. Optimal dough stability and sensory acceptance were achieved with 5% sericin, 0.010% α-amylase, and 2.5% glycerol monostearate (GMS). While sericin incorporation initially reduced loaf volume (from 378 cc for control to 220 cc with 15% sericin), the addition of α-amylase (0.005 - 0.015%) and GMS paste (2.5%) optimized the bread's volume and structure, resulting in a 30% increase in protein content compared to the control. The optimized bread exhibited fewer but larger air pockets (162 cells, ~ 55 mm³), indicating improved dough aeration. The integration of mulberry sericin into white bread was successfully achieved through the combined effects of sericin, α-amylase, and GMS paste, ensuring enhanced protein content, improved texture, and sensory acceptability. Therefore, this study provides insights into the potential for utilizing sericin as a sustainable protein source in bread formulations.

The online version contains supplementary material available at 10.1007/s13197-024-06155-1.