Table 3.
(A) Crust and crumb color characteristics (L* = luminosity; a* = redness; b* = yellowness) of bakery products with BSG addition and different types of flours for the C1 sample. (B) Crust and crumb color characteristics (L* = luminosity; a* = redness; b* = yellowness) of bakery products with BSG addition and different types of flours for the C2 sample. (C) Crust and crumb color characteristics (L* = luminosity; a* = redness; b* = yellowness) of bakery products with BSG addition and different types of flours for the C3 sample.
| (A) | |||||
|---|---|---|---|---|---|
| C1_Control | C1_C95:5 | C1_C90:10 | |||
| Bread | Crust | L* | 51.6 ± 1.9 a | 61.5 ± 3.2 b | 53.8 ± 3.4 a |
| a* | 12.7 ± 0.7 a | 5.6 ± 1.5 b | 7.3 ± 1.2 b | ||
| b* | 29.3 ± 2.5 a | 25.3 ± 1.3 b | 25.2 ± 0.3 b | ||
| Crumb | L* | 73.5 ± 0.4 a | 56.9 ± 1.8 b | 51.8 ± 1.0 c | |
| a* | 0.8 ± 0.1 a | 3.1 ± 0.2 b | 3.8 ± 0.2 c | ||
| b* | 16.0 ± 0.1 a | 17.4 ± 0.5 b | 18.3 ± 0.3 c | ||
| Breadsticks | Crust | L* | 76.4 ± 1.5 a | 70.4 ± 2.8 b | 62.1 ± 1.5 c |
| a* | 0.4 ± 0.2 a | 3.1 ± 0.7 b | 4.8 ± 0.5 c | ||
| b* | 22.2 ± 1.2 a | 16.1 ± 1.9 b | 17.8 ± 1.4 b | ||
| Pizza | Crust | L* | 77.7 ± 1.3 a | 60.0 ± 1.2 b | 56.2 ± 2.9 c |
| a* | −0.7 ± 0.1 a | 4.7 ± 0.5 b | 5.7 ± 1.0 b | ||
| b* | 20.1 ± 1.3 a | 18.1 ± 1.9 a | 18.0 ± 0.9 a | ||
| (B) | |||||
| C2_Control | C2_C95:5 | C2_C90:10 | |||
| Bread | Crust | L* | 50.8 ± 0.8 a | 60.3 ± 2.1 b | 53.7 ± 2.9 a |
| a* | 12.3 ± 0.6 a | 6.1 ± 1.2 b | 7.2 ± 0.8 b | ||
| b* | 29.1 ± 1.8 a | 25.3 ± 1.1 b | 24.6 ± 0.9 b | ||
| Crumb | L* | 70.9 ± 0.5 a | 53.8 ± 1.7 b | 48.7 ± 0.9 c | |
| a* | 0.4 ± 0.1 a | 3.2 ± 0.2 b | 4.2 ± 0.2 c | ||
| b* | 15.5 ± 0.2 a | 17.0 ± 0.3 b | 18.1 ± 0.3 c | ||
| Breadsticks | Crust | L* | 78.3 ± 1.6 a | 60.9 ± 3.4 b | 59.1 ± 1.0 b |
| a* | 1.1 ± 0.2 a | 5.4 ± 0.3 b | 6.1 ± 0.2 c | ||
| b* | 17.7 ± 0.6 a | 20.1 ± 1.3 b | 17.5 ± 0.4 a | ||
| Pizza | Crust | L* | 72.0 ± 1.3 a | 61.0 ± 1.4 b | 54.1 ± 4.2 c |
| a* | 1.7 ± 0.3 a | 4.3 ± 0.3 b | 6.1 ± 0.7 c | ||
| b* | 22.4 ± 0.7 a | 17.7 ± 1.9 b | 17.5 ± 1.0 b | ||
| (C) | |||||
| C3_Control | C3_C95:5 | C3_C90:10 | |||
| Bread | Crust | L* | 50.2 ± 2.1 a | 59.5 ± 2.6 b | 53.4 ± 3.0 a |
| a* | 11.8 ± 0.7 a | 6.6 ± 0.8 b | 7.1 ± 0.6 b | ||
| b* | 28.2 ± 1.1 a | 25.2 ± 1.1 b | 23.1 ± 1.6 b | ||
| Crumb | L* | 68.8 ± 0.4 a | 52.9 ± 1.3 b | 44.0 ± 0.4 c | |
| a* | 0.5 ± 0.1 a | 3.0 ± 0.2 b | 4.5 ± 0.3 c | ||
| b* | 14.4 ± 0.2 a | 17.2 ± 0.2 b | 17.4 ± 0.3 b | ||
| Breadsticks | Crust | L* | 79.0 ± 2.2 a | 63.6 ± 3.0 b | 55.1 ± 2.6 c |
| a* | 0.7 ± 0.2 a | 4.2 ± 0.5 b | 6.9 ± 0.5 c | ||
| b* | 19.1 ± 1.2 a | 17.3 ± 0.8 a | 17.6 ± 0.5 a | ||
| Pizza | Crust | L* | 73.2 ± 1.9 a | 56.3 ± 5.1 b | 53.2 ± 2.2 b |
| a* | 0.9 ± 0.2 a | 5.0 ± 1.5 b | 6.1 ± 0.6 b | ||
| b* | 19.8 ± 1.4 a | 17.2 ± 2.4 ab | 16.7 ± 1.1 b | ||
Different superscript letters in the same parameter are significantly different (p < 0.05).