Table 3.
Pearson correlations (r) between the content of acrylamide in bread and bread crumb and crust color coordinates, overall acceptability (OA), mass loss (ML) after baking, specific volume (v), porosity, and content of sugars in bread, and their significance (p).
| Bread quality parameters | Acrylamide | |
|---|---|---|
| r | p | |
| L* crust | 0.753** | <0.001 |
| a* crust | 0.264 | 0.289 |
| b* crust | 0.707** | 0.001 |
| L* crumb | 0.657** | 0.003 |
| a* crumb | −0.684** | 0.002 |
| b* crumb | 0.530* | 0.024 |
| Overall acceptability | −0.460 | 0.054 |
| Mass loss after baking | 0.194 | 0.441 |
| Specific volume | −0.183 | 0.468 |
| Porosity | 0.672** | 0.002 |
| Maltose content in dough | 0.567* | 0.014 |
| Maltose content in bread | −0.049 | 0.848 |
| Fructose content in bread | 0.312 | 0.208 |
L* – brightness or (−) darkness; a* – redness or (−) greenness; b* – yellowness or (−) blueness. r, Pearson correlation; p, significance. **Correlation is significant at the 0.01 level (2-tailed). *Correlation is significant at the 0.05 level (2-tailed).