Table 13.

Microbiological parameters (total combined yeasts and molds- TYMC) (ufc/g) of bread samples.

Samples	TYMC [ufc/g] in Day 1	TYMC [ufc/g] in Day 2	TYMC [ufc/g] in Day 3
PM %	47 ± 1.00 a	45 ± 2.00 a	42 ± 1.00 a
PFCDS 5%	34 ± 2.00 b	32 ± 1.00 b	30 ± 2.00 b
PFCDS 10%	28 ± 1.00 bc	27 ± 2.00 bc	24 ± 1.00 bc
PFCDS 15%	26 ± 3.00 cd	25 ± 3.00 cd	22 ± 1.00 c
PFCDS 20%	22 ± 2.00 cd	20 ± 2.00 de	20 ± 1.00 cd
PFCZ 5%	24 ± 1.00 cd	22 ± 1.00 cde	20 ± 3.00 cd
PFCZ 10%	21 ± 3.00 cde	20 ± 2.00 de	19 ± 2.00 cd
PFCZ 15%	19 ± 2.00 de	17 ± 2.00 ef	15 ± 3.00 de
PFCZ 20%	14 ± 1.00 e	12 ± 1.00 f	10 ± 1.00 e

Identical superscripts letters within rows indicate no significant difference (p > 0.05); * PM—control sample; PFCDS 5%—bread with 5% hemp flour Dacia Secuieni; PFCDS 10%—bread with 10% hemp flour Dacia Secuieni; PFCDS 15%—bread with 15% hemp flour Dacia Secuieni; PFCDS 20%—bread with 20% hemp flour Dacia Secuieni; PFCZ 5%—bread with 5% hemp flour Zenit; PFCZ 10%—bread with 10% hemp flour Zenit; PFCZ 15%—bread with 15% hemp flour Zenit; PFCZ 20%—bread with 20% hemp flour Zenit.