Russian scientists recommend baking bread with "locust flour"

Scientists from the South Ural State University have developed a new method of baking bread by adding ground locust powder to regular wheat flour. According to Professor, Doctor of Technical Sciences Abduvali Toshev, locust flour consists of about 60 percent protein. At the same time, the solubility index of such flour is three times higher, and the emulsifying activity reaches 55.2 percent. The foaming property is 67.4 percent, which is four times higher than that of wheat flour.

The scientist noted that even a small amount of grasshopper raw material can enrich bread products with microelements. According to him, flour made from a mixture of algae and mushrooms could also be included in the composition of new types of bread.

"Products with 5–15 percent locust flour, 2–6 percent spirulina (algae) mixture, and 10–20 percent mushroom powder have an excellent taste and aroma," says Toshev.

For your information, according to the results of 2024, the price of bread in Russia has increased significantly and continues to increase in 2025.