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

Table 2

Microbial counts in freshly baked bread.

Sample	Bacteria (cfu/g)	Fungi (cfu/g)
A	NG	NG
B	1.0 × 10^6	1.2 × 10^2
C	3.0 × 10^5	5.0 × 10^2
D	4.8 × 10^5	1.2 × 10^3
E	NG	NG
F	6.8 × 10^5	8.0 × 10^1
G	NG	NG
H	NG	NG

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%).