Table 1. Formulations of doughs (D) obtained with the use of wheat flour (W) or different blends of wheat flour and 5% or 10% mealworm powder (M) admixed with baker’s yeast as leavening agents and sourdough (S).

Ingredients	Experimental doughs
	WD	WDS	MD5	MDS5	MD10	MDS10
Wheat flour (g/100 g dough)	61.25	52.06	58.19	49.46	55.13	46.86
Mealworm powder (g/100 g dough)	n.a.	n.a.	3.06	2.60	6.13	5.21
Water (g/100 g dough)	36.75	30.63	36.75	30.63	36.75	30.63
Sourdough (g/100 g dough)	n.a.	15.31	n.a.	15.31	n.a.	15.31
Baker’s Yeast (g/100 g dough)	2.00	2.00	2.00	2.00	2.00	2.00
Obtained bread (B) loaves	WB	WBS	MB5	MBS5	MB10	MBS10

n.a. not added