International Journal of Food Science / 2014 / Article / Tab 2

Research Article

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 × 1061.2 × 102
C 3.0 × 1055.0 × 102
D 4.8 × 1051.2 × 103
E NG NG
F 6.8 × 1058.0 × 101
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%).

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