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%)