Research Article
Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
Table 1
Wheat and potato flour blends for bread making.
| Sample | Wheat/potato flour blends |
| A | Wheat flour, WF (100%) | B | Sweet potato flour, SPF (100%) | C | Irish potato flour, IPF (100%) | D | Sweet potato/Irish potato flour, SPF/IPF (50 : 50%) | E | Wheat/sweet potato flour, WF/SPF1 (90 : 10%) | F | Wheat/Irish potato flour, WF/IPF1 (90 : 10%) | G | Wheat/sweet potato flour, WF/SPF2 (95 : 5%) | H | Wheat/Irish potato flour, WF/IPF2 (95 : 5%) |
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