Edible insects could be added to bread as nutrition supplements, since they were rich in protein, to improve the nutritional value and edibility. The effect of different insect serous fluid, improvers, yeast and white sugar on the edible quality of bread was studied by orthogonal test based on single factor test and sensory evaluation. The optimal additive varieties and the formula was that the amount of zophobas morio serous fluid was 15 mL, the bread improver 1.5 g, yeast 1.5 g and white sugar 15 g.