*3.1. Bread Production*

Bread was prepared according to the method previously described [70]. The reference bread (RB) consisted of: 200 g corn starch, 50 g potato starch, 4.25 g guar gum, 4.25 g pectin, 15 g yeast, 5 g sugar, 4.25 g salt, 7.5 g rapeseed oil, and 275 g demineralized water. The analyzed breads were obtained by replacing the total starch by the amount of 2% (BCP2), 6% (BCP6), and 10% (BCP10) of commercially available cricket (*Acheta domesticus*) powder (Crunchy Critters, Derby, UK), produced from adult crickets. Dough was prepared using a straight dough method (mixing time: 8 min, 70 rpm). The finished dough was placed in a fermentation chamber for 20 min (temperature 35 ◦C, relative humidity 85%), punched, divided into equal pieces (280 g), and fermentation continued for 15 min more. The dough was then baked (at 230 ◦C for 30 min), cooled, and packed in polypropylene pouches. Bread production was performed three times and then the samples were standardized.
