Table 1.

Results of instrumental color determination of different kinds of bread immediately after production.

	Measured and calculated values
Bread type	CIE				CIELab
	y (%)	λ (nm)	P (%)		L	a	b	ΔHab
Whole meal bread	37.79	569	29.16		67.86	−12.31	28.03	4.54
Rye bread	40.80	566	28.00		70.03	−13.79	27.59	4.23
Barley bread	48.99	572	27.66		75.44	−7.79	25.11	4.87
Diet bread	30.85	570	36.17		62.38	−9.59	28.36	5.04
	Measured and calculated values
Bread type	ANLAB				Hunter
	L	A	B	ΔEan	LHu	aHu	bHu	ΔEHu
Whole meal bread	61.56	−11.65	26.12	35.95	61.47	−10.59	20.46	36.08
Rye bread	63.61	−13.10	25.85	34.93	63.87	−11.98	20.56	34.67
Barley bread	67.74	−7.47	23.83	28.82	69.99	−7.08	19.84	28.44
Diet bread	56.43	−8.97	26.08	38.82	55.54	−8.01	19.67	40.07