Table 1.
Crust colorimetric parameters for analysed breads
| Crust | L* | a* | b* | ΔE |
|---|---|---|---|---|
| DWC0 | 55.2 (4.1)x** | 14.5 (1.2)x | 33.6 (1.7)x** | – |
| DWC1 | 55.0 (3.0)x** | 14.3 (1.5)x | 33.1 (2.2)x** | 3.7 (0.4)z |
| DWC3 | 55.4 (3.2)x** | 13.3 (1.4)xy | 33.9 (1.6)x** | 6.3 (0.8)y |
| DWC5 | 45.2 (3.5)y** | 12.7 (1.1)y | 25.1 (3.0)y | 12.6 (1.3)x |
| DWS0 | 37.8 (1.8)Y | 13.5 (0.7)X | 17.1 (1.1)Y | – |
| DWS1 | 47.0 (4.6)X | 14.9 (1.2)X | 27.6 (5.2)X | 8.1 (1.3)X** |
| DWS3 | 44.8 (1.9)X | 13.7 (1.1)X | 25.5 (1.0)X | 9.2 (1.0)X** |
| DWS5 | 45.4 (3.4)X | 14.2 (1.3)X | 25.6 (2.2)X | 11.7 (1.4)X |
| SWC0 | 53.3 (3.8)b* | 13.8 (1.9)a | 33.2 (0.9)a* | – |
| SWC1 | 59.3 (3.5)a* | 11.3 (1.5)b | 31.9 (1.5)ab** | 8.4 (1.1)b |
| SWC3 | 57.2 (2.9)a* | 10.9 (1.4)b | 28.9 (1.3)b** | 9.0 (0.9)b |
| SWC5 | 57.1 (5.2)a* | 11.3 (1.4)b | 27.7 (2.0)b* | 11.8 (1.1)a |
| SWS0 | 50.5 (8.4)A | 15.8 (1.7)A* | 29.3 (3.1)A | – |
| SWS1 | 42.4 (2.6)B | 15.4 (1.2)A* | 23.8 (3.2)B | 8.9 (0.8)b |
| SWS3 | 40.7 (2.9)B | 13.1 (0.4)B** | 20.9 (2.0)B | 11.6 (1.1)a |
| SWS5 | 40.4 (3.9)B | 13.4 (1.3)B* | 21.4 (2.2)B | 12.5 (1.4)a |
n = 10, sample size =30 for each type of bread at each storage time, standard deviations are given in parenthesis. Means in columns followed by different lowercase and capital letters differed significantly for the same sample (p < 0.05). Means in row followed by single (p < 0.05) or double (p < 0.01) asterisks differed significantly between the two different bread-making procedures at the same storage time and for the same flour employed
Abbreviations DWCn durum wheat compressed yeast bread at each storage time, DWSn durum wheat sourdough bread at each storage time, SWCn soft wheat compressed yeast bread at each storage time, SWSn soft wheat sourdough bread at each storage time