Abstract

The file GFsourdoughBread_CricketFlour_Antioxidant_Volatilome_Characterization_Data.ods contains a detailed dataset related to the preparation and analysis of bread made with cricket flour. Specifically, the "summary_cricket" sheet provides information on the proximate composition of the prepared bread recipe. The "cricket_sourdough_CFU" sheet includes data on microbial counting of the inocula, while the "consumer_test_all_in" sheet contains results from the sensory evaluation of the bread by consumers. Additionally, the "cricket_CFU" sheet presents data on microbial counting of the doughs, and the "cricket_pH" sheet contains information on the acidity of the dough fermentations. Finally, the "Foglio1" sheet offers data on the proximate composition of commercial organic flours used.