Abstract
The fortification of bakery products with alternative protein sources, including edible insects, offers a promising approach to improving nutritional quality while addressing sustainability challenges. This study evaluated graded replacement of type 750 wheat flour with Acheta domesticus (house cricket) powder-together with an extreme 100% cricket-powder formulation-on the nutritional composition, color, particle size distribution, fermentative properties, baking loss, crumb hardness, and sensory quality of bread. Fifteen baked variants were prepared: a 100% wheat flour control; thirteen wheat-cricket blends containing 5-90% cricket powder; and an extreme formulation with 100% cricket powder. Increasing cricket-powder levels significantly increased protein, fat, fiber, zinc, and riboflavin contents while decreasing carbohydrate and starch levels. Technologically, higher substitution levels resulted in darker crumb color, a shift toward coarser particle size distribution, reduced gas retention during proofing, and increased baking loss. Sensory analysis indicated that up to 15% inclusion maintained full consumer acceptability, while 20-25% was at the acceptance threshold. Above 35%, acceptability declined sharply due to intensified earthy flavors and textural changes. The findings highlight 15% inclusion as the optimal balance between enhanced nutritional value and sensory quality, with potential for higher incorporation if appropriate technological modifications are applied.