Czech J. Food Sci., 2000, 18(2):67-70 | DOI: 10.17221/8312-CJFS

Colour of baked products during bakingOriginal Paper

P. Novotná, A. Landfeld

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

Published: February 29, 2000  Show citation

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Novotná P, Landfeld A. Colour of baked products during baking. Czech J. Food Sci. 2000;18(2):67-70. doi: 10.17221/8312-CJFS.
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