Research Article
Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour
Table 5
Microbiological analysis of bread supplemented with fenugreek flour.
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TPC: total plate count; B_W0: 100% wheat flour + 0% fenugreek flour; B_WF2%: 98% wheat flour + 2% fenugreek flour; B_WF5%: 95% wheat flour + 5% fenugreek flour; B_WF8%: 92% wheat flour + 8% fenugreek flour; ND: not detected. |