Research Article
Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
Table 2
Microbial counts in freshly baked bread.
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Cfu/g: colony forming units per gram; NG: no growth detected; 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%). |