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Table 2 Results of chemical and microbial tests on bread dough and flour in Babol-2019

From: Evaluation of chemical and microbial quality of food in northern Iran

Variables

blankit test

Mean ± SD

F

P value

Urban

Rural

Type of test: results of chemical on blankit test of bread dough

Ash g/100 mL

0.731 ± 0.729

0.715 ± 0.963

0.321

0.577

Gluten

28.542 ± 1.509

28.053 ± 1.245

0.116

0.737

pH

6.224 ± 0.108

6.259 ± 0.102

0.22

0.883

Moisture g/100 mL

12.371 ± 0.298

11.602 ± 1.074

32.505

0.001

Variables

Levels

Mold test results

χ2

P value

Positive

Negative

Type of test: results of microbial on Flour samples

Sampling seasons

Spring

5 (35.7)

9 (64.3)

2.335

0.506

Summer

2 (28.6)

5 (71.4)

Autumn

1 (50)

1 (50)

Winter

0

4 (100)

Sampling area

Urban

2 (18.2)

9 (81.8)

1.167

0.280

Rural

6 (37.5)

10 (62.5)