Table 3.

Colorimetric coefficients in CIELAB scale of studied breads.

	L*	a*	b*	ΔE*
C	67.26 ± 0.37 de	3.49 ± 0.04 a	21.56 ± 0.13 a	-
T15	68.07 ± 1.13 e	4.94 ± 0.25 b	22.15 ± 0.32 b	2.05 ± 0.33 a
T30	66.51 ± 1.13 d	6.40 ± 0.25 c	22.91 ± 0.45 c	3.46 ± 0.40 b
T50	65.12 ± 0.76 c	7.98 ± 0.25 e	23.58 ± 0.35 d	5.40 ± 0.59 d
B15	64.57 ± 0.26 c	4.91 ± 0.11 b	24.68 ± 0.34 e	4.37 ± 0.30 c
B30	60.13 ± 0.78 b	8.07 ± 0.15 e	25.75 ± 0.24 f	9.47 ± 0.59 e
B50	54.06 ± 0.90 a	11.38 ± 0.32 g	24.37 ± 0.34 e	15.64 ± 0.84 g
CA15	66.71 ± 0.76 d	6.90 ± 0.28 d	26.03 ± 0.46 f	5.70 ± 0.53 d
CA30	67.70 ± 0.37 e	9.02 ± 0.26 f	29.18 ± 0.22 g	9.44 ± 0.30 e
CA50	65.45 ± 0.69 c	11.97 ± 0.19 h	32.65 ± 0.48 h	14.09 ± 0.54 f

Values represent means ± standard deviation (n = 6, for each bread type). The values in a column with different letters are significantly different (p < 0.05).