Table 15.
Pearson correlation for microbiological parameters (total combined yeasts and molds) of bread samples.
| Samples | Day 1 | Day 2 | Day 3 |
|---|---|---|---|
| PM | 0.799 | 0.789 | 0.786 |
| PFCDS 5% | 0.302 | 0.290 | 0.304 |
| PFCDS 10% | 0.072 | 0.098 | 0.063 |
| PFCDS 15% | −0.004 | 0.021 | −0.018 |
| PFCDS 20% | −0.157 | −0.171 | −0.098 |
| PFCZ 5% | −0.081 | −0.094 | −0.098 |
| PFCZ 10% | −0.195 | −0.171 | −0.138 |
| PFCZ 15% | −0.272 | −0.286 | −0.299 |
| PFCZ 20% | −0.463 | −0.478 | −0.500 |
* 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.