. 2020 Jul 1;2020:8024398. doi: 10.1155/2020/8024398

Table 6.

Color parameters of analyzed bread samples.

Sample	L∗	a∗	b∗	∆E∗
K	72.69 ± 0.97^e	−0.98 ± 0.16^a	15.11 ± 0.57^d	—
SBK 0/80	70.15 ± 1.00^d	−1.07 ± 0.08^a	13.96 ± 0.00^c	2.81 ± 0.21^a
SB 10/80	63.44 ± 0.70^bc	2.17 ± 0.06^b	12.42 ± 0.37^b	10.16 ± 0.06^c
SB 20/80	57.12 ± 1.17^a	4.35 ± 0.25^d	12.10 ± 0.04^ab	16.73 ± 0.31^e
SBK 0/120	64.87 ± 0.40^c	−1.25 ± 0.10^a	12.75 ± 0.33^b	8.17 ± 0.47^b
SB 10/120	62.67 ± 0.25^b	2.51 ± 0.24^b	12.52 ± 0.67^b	10.92 ± 0.49^d
SB 20/120	57.57 ± 0.88^a	3.93 ± 0.03^c	11.42 ± 0.05^a	16.32 ± 0.00^e

Presented data are mean values (n = 6) ± standard deviation (values signed with the same letters in particular columns do not differ significantly at 0.05 level of confidence). Abbreviations of samples are the same as explained in footnote of Table 1.