{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,5]],"date-time":"2026-09-05T04:47:14Z","timestamp":1788583634555,"version":"build-2803163510"},"reference-count":75,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2025,11,19]],"date-time":"2025-11-19T00:00:00Z","timestamp":1763510400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007288","name":"Mahasarakham University","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100007288","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The study intended to assess the impacts of partially replacing wheat flour with Acheta domesticus powder (AD) and Antheraea pernyi pupae powder (AP) at 5%, 10%, and 15% levels on the proximate composition, color properties, texture profile, antioxidant capacity, starch digestibility, and flavor characteristics of Chinese steamed bread (CSB). The addition of AP and AD notably increased the levels of protein, fat, and ash and also led to an elevated chewiness and hardness. Most importantly, compared to the control, AP- and AD-fortified CSB exhibited a significantly low estimated glycemic index (eGI) and high total phenolic and flavonoid contents, resulting in improved DPPH and ABTS radical scavenging activities. Furthermore, E-nose, E-tongue, and GC-MS analysis revealed that incorporation of AP and AD strengthened umami and saltiness and enriched the flavor profile of CSB. Our findings indicate that AD- and AP-fortified CSB is a promising functional food with a lower eGI, as well as improved nutritional value and antioxidant potential, offering a sustainable strategy for staple food innovation while also providing guidance for consumers to select wheat flour fortified with different types and levels of insect powder to prepare CSB based on their preferences.<\/jats:p>","DOI":"10.3390\/foods14223956","type":"journal-article","created":{"date-parts":[[2025,11,19]],"date-time":"2025-11-19T08:50:07Z","timestamp":1763542207000},"page":"3956","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of Acheta domesticus and Antheraea pernyi Pupae Powders"],"prefix":"10.3390","volume":"14","author":[{"given":"Yu","family":"Liu","sequence":"first","affiliation":[{"name":"Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yangran","family":"Lu","sequence":"additional","affiliation":[{"name":"Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-7126-650X","authenticated-orcid":false,"given":"Poompatchara","family":"Nakkote","sequence":"additional","affiliation":[{"name":"Faculty of Economics, Khonkaen University, Mueang 40002,  Khon Kaen, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hua","family":"Li","sequence":"additional","affiliation":[{"name":"Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China"},{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruixin","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China"},{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5447-096X","authenticated-orcid":false,"given":"Sirithon","family":"Siriamornpun","sequence":"additional","affiliation":[{"name":"Research Unit of Thai Food Innovation, Department of Food Technology and Nutrition, Mahasarakham University, Kantarawichai 44150, Maha Sarakham, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.jcs.2015.04.011","article-title":"Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties","volume":"64","author":"Sun","year":"2015","journal-title":"J. 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