Processed bread has come under fire in recent years. Its high carbohydrate content and glycemic index caused it to face rejection from consumers in search of a healthy diet. Additionally, it was found that bread causes an increase in blood sugar levels which is not good news for people with diabetes. However, recent studies have shown a possible fix with the use of fish flour as a form of protein supplementation to increase bread’s nutrition. The only downside of this is a strong fishy taste for the bread.
The study that was conducted in Brazil used tilapia, where nearly 70% of the fish is left after cutting the fillets away. Instead of throwing those parts away, they are ground up into flour and added to bread. Then, a further study was done to compare the different percentages of fish flour added to the dough – ranging from 0% up to 20%, and the results were impressive. Participants were asked to rate the bread thoroughly using 12 sensory characteristics for each bread type. This included cream color, airy appearance, moist, crumbly, salty taste, hard, raw, acid taste, sticky in the teeth, cheese flavor, oil, and cheese aroma.
The results showed that participants could tolerate up to 10% fish flour in the dough, while anything 15% and higher tasted too fishy. Eventually, it was concluded that using 5% of fish flour met the ideal of increasing bread’s nutrition while not sacrificing taste. This new discovery could help with reducing food waste as consumers seek to utilize more resource-friendly habits. All that remains is to make resources like fish flour more acceptable to prevent these precious materials ending up as wasteful trash.