TABLE 4.

The color of whole wheat breads supplemented with different processes

Samples	L*	a*	b*	Hunter Value (Wh)
Control	58.25 ± 0.60a	1.83 ± 0.04b	17.64 ± 0.31c	54.64 ± 0.08a
Benzoyl peroxide (150 μg/g)	59.06 ± 0.29b	1.71 ± 0.11b	16.56 ± 0.12a	55.81 ± 0.02b
Ana‐rLOX (40 IU/g)	61.45 ± 0.07c	1.39 ± 0.09a	16.87 ± 0.15ab	57.90 ± 0.01d
Ana‐rLOX (60 IU/g)	60.62 ± 0.12d	1.48 ± 0.12a	17.15 ± 0.11b	57.02 ± 0.03c

Data expressed as means ± standard. Values followed by the different letters in the same column are statistically different (p < .05).