Table 4.
Color properties of the breads.
| Sample | Crust Colour | Crumb Colour | ||||
|---|---|---|---|---|---|---|
| L* | a* | b* | L* | a* | b* | |
| Wheat flour breads | ||||||
| 1W30 | 75.21 ± 0.09 A,a | −0.81 ± 0.57 B,b | 25.02 ± 1.13 B,c | 66.76 ± 0.42 A,a | −2.920.19 A,b | 19.68 ± 0.47 A,a |
| 1W25 | 61.87 ± 0.54 A,b | 6.81 ± 0.65 B,a | 34.96 ± 0.39 A,a | 65.2 ± 0.34 Aa | −3.23 ± 0.12 A,b | 19.04 ± 0.43 A,a |
| CW | 61.93 ± 0.98 b | 5.64 ± 0.13 a | 30.82 ± 0.31 b | 45.90 ± 1.12 b | 9.72 ± 1.36 a | 20.71 ± 2.25 a |
| W30 | 61.70 ± 1.20 B,a | 10.26 ± 0.99 A,a | 29.53 ± 0.83 A,a | 67.98 ± 0.44 A,a | −3.39 ± 0.05 A,b | 19.38 ± 0.00 A,a |
| 2W25 | 57.10 ± 0.80 A,b | 10.33 ± 1.01 A,a | 28.81 ± 3.39 B,a,b | 65.81 ± 0.36 A,a | −3.44 ± 0.03 A,b | 17.40 ± 0.51 A,a |
| CW | 61.93 ± 0.98 a | 5.64 ± 0.13 b | 30.82 ± 0.31 a | 45.90 ± 1.12 b | 9.72 ± 1.36 a | 20.71 ± 2.25 a |
| Whole wheat flour breads | ||||||
| 1WW30 | 62.34 ± 1.38 A,a | 3.82 ± 0.39 B,c | 26.2 ± 0.23 A,b | 51.12 ± 0.40 B,a | 3.85 ± 0.12 A,b | 20.40 ± 0.02 A,b |
| 1WW25 | 41.98 ± 0.45 B,c | 10.46 ± 0.51 A,a | 20.12 ± 0.47 B,b | 51.9 ± 0.49 A,a | 3.46 ± 0.28 A,b | 20.32 ± 0.29 A,b |
| CWW | 57.16 ± 0.73 b | 7.43 ± 0.06 a,b | 27.83 ± 0.47 a | 50.23 ± 0.36 a | 9.57 ± 0.04 a | 26.39 ± 0.96 a |
| 2WW30 | 48.33 ± 0.05 A,b | 9.87 ± 0.55 A,b,c | 24.45 ± 0.12 A,b | 56.09 ± 0.18 A,a | 3.47 ± 0.10 A,b | 21.53 ± 0.20 A,b |
| 2WW25 | 47.96 ± 0.29 A,b | 11.03 ± 0.55 A,a | 23.15 ± 0.56 A,b | 57.86 ± 0.33 A,a | 2.77 ± 0.15 A,b | 20.39 ± 0.04 A,b |
| CWW | 57.16 ± 0.73 a | 7.43 ± 0.06 c | 27.83 ± 0.47 a | 50.23 ± 0.36 b | 9.57 ± 0.04 a | 26.39 ± 0.96 a |
The mean value ± standard deviations of quadruplet analysis are given. A–B: Different uppercase letter in same column indicates effect of fermentation type at same temperature, a–c: different lowercase letter in same column indicates effect of temperature for same fermentation types (p < 0.05).