International Journal of Food Science / 2014 / Article / Tab 5

Research Article

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

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