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Applied Sciences
Volume 15
Issue 18
10.3390/app15189914
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition

by
Ivan Švec
1,*,
Beverly Hradecká
2,
Pavel Skřivan
1,
Marcela Sluková
1,*,
Jiří Štětina
3,
Filip Beňo
4 and
Jana Hajšlová
2
1
Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technicka 5, 166 28 Prague, Czech Republic
2
Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Technicka 5, 166 28 Prague, Czech Republic
3
Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Technicka 5, 166 28 Prague, Czech Republic
4
Department of Food Preservation, University of Chemistry and Technology Prague, Technicka 5, 166 28 Prague, Czech Republic
*
Authors to whom correspondence should be addressed.
Appl. Sci. 2025, 15(18), 9914; https://doi.org/10.3390/app15189914
Submission received: 1 August 2025 / Revised: 28 August 2025 / Accepted: 2 September 2025 / Published: 10 September 2025
(This article belongs to the Special Issue Cereal-Based Food Processing and Nutritional Quality: Latest Advances and Prospects)
Versions Notes

Abstract

Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of wheat flour and CRPW differed in terms of darkness “100 − L*” and redness a*. The color of the baked products reflected these differences, but the darkening of the whole grain crackers was less intense; the shades of wheat–cricket 90:10 and whole grain 100:0 cracker variants were comparable. Within the WF subset, the hardness diminished insignificantly, with the reverse occurring in the WG group (from 25 to 22 N and from 31 to 35 N, respectively). The flexibility of the crackers was independent on type of wheat flour and the proportion of CRPW, as shown by a 90% confidence interval of 0.97–1.06 mm. By Principal Component Analysis, the primary role of wheat flour type in distinguishing the crackers was confirmed. As expected, the darkness “100 − L*” and the redness a* of the cracker surface could be used to predict the results of the texture breaking test and fragility in general (P = 95%). The 90:10 WF–cricket crackers and 95:5 WG–cricket crackers had similar properties, and both could be adopted in baking practice without modification.
Keywords: wheat flour; whole grain flour; salty crackers; darkness “100 − L*”; redness a*; texture; breaking test; stiffness; correlations; Principal Component Analysis wheat flour; whole grain flour; salty crackers; darkness “100 − L*”; redness a*; texture; breaking test; stiffness; correlations; Principal Component Analysis

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MDPI and ACS Style

Švec, I.; Hradecká, B.; Skřivan, P.; Sluková, M.; Štětina, J.; Beňo, F.; Hajšlová, J. Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition. Appl. Sci. 2025, 15, 9914. https://doi.org/10.3390/app15189914

AMA Style

Švec I, Hradecká B, Skřivan P, Sluková M, Štětina J, Beňo F, Hajšlová J. Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition. Applied Sciences. 2025; 15(18):9914. https://doi.org/10.3390/app15189914

Chicago/Turabian Style

Švec, Ivan, Beverly Hradecká, Pavel Skřivan, Marcela Sluková, Jiří Štětina, Filip Beňo, and Jana Hajšlová. 2025. "Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition" Applied Sciences 15, no. 18: 9914. https://doi.org/10.3390/app15189914

APA Style

Švec, I., Hradecká, B., Skřivan, P., Sluková, M., Štětina, J., Beňo, F., & Hajšlová, J. (2025). Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition. Applied Sciences, 15(18), 9914. https://doi.org/10.3390/app15189914

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