Table 2.

Effects of different FFP substitution levels on crust and crumb color parameters.

	Parameter	L*			a*			b*
	Group	Mean	SD	p-Value	Mean	SD	p-Value	Mean	SD	p-Value
Crust	Bread-0	52.5 a	5.3	p < 0.001	13.7 a	1.3	p < 0.001	27.9 a	3.3	p < 0.001
	Bread-5	46.1 b	2.4		12.0 b	0.4		23.8 b	1.6
	Bread-10	42.8 bc	1.9		10.9 c	0.2		21.1 c	1.3
	Bread-15	39.3 c	1.5		10.4 c	0.2		17.9 d	1.2
Crumb	Bread-0	73.5 a	1.1	p < 0.001	-1.2 a	0.3	p < 0.001	21.8 a	0.7	p = 0.001
	Bread-5	58.8 b	1.3		2.2 b	0.3		21.9 ab	0.2
	Bread-10	54.4 c	2.3		3.1 b	2.7		22.5 ab	1.3
	Bread-15	50.8 d	1.2		2.9 b	0.4		21.2 c	0.4

Means ± SD values in the same column followed by different letters are significantly different (p < 0.001). FFP: Fermented food product.