Colour of baked products during baking

P. Novotná and A. Landfeld

Czech Journal of Food Sciences, 2000, vol. 18, issue 2, 67-70

Abstract: The parameters of the colour of the surface of bakery products - brightness L*, a* for red and b* for yellow colour - were measured at different temperature regimes. The parameters were found to change during the time of baking. There is a considerable decrease in brightness L* and an increase in parameters a* and b* under the regime of temperature decrease between 6th and 10th minute of baking. The products baked at the 9th and 10th temperature grade were darker in general, brightness L* was lower for the 10th temperature grade and parameter a* was higher from the 8th minute of baking for the 9th temperature grade.

Keywords: colour; baking (search for similar items in EconPapers)
Date: 2000
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:18:y:2000:i:2:id:8312-cjfs

DOI: 10.17221/8312-CJFS

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