Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

Table 5

Length of time bread produced remained whole.

Bread made from	Spoilage of bread started after (days)
Wheat flour, WF (100%)	6
Sweet potato flour, SPF (100%)	8
Irish potato flour, IPF (100%)	7
Sweet potato/Irish potato flour, SPF/IPF (50 : 50%)	6
Wheat/sweet potato flour, WF/SPF1 (90 : 10%)	6
Wheat/Irish potato flour, WF/IPF1 (90 : 10%)	8
Wheat/sweet potato flour, WF/SPF2 (95 : 5%)	8
Wheat/Irish potato flour, WF/IPF2 (95 : 5%)	7