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

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) ...

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Bibliographic Details
Published in:Int J Food Sci
Main Authors: Ijah, Udeme Joshua Josiah, Auta, Helen Shnada, Aduloju, Mercy Oluwayemisi, Aransiola, Sesan Abiodun
Format: Artigo
Language:Inglês
Published: Hindawi Publishing Corporation 2014
Subjects:
Research Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745549/
https://ncbi.nlm.nih.gov/pubmed/26904642
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/671701
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