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Colour of baked products during baking

Author

Listed:
  • P. Novotná
  • A. Landfeld

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.

Suggested Citation

  • P. Novotná & A. Landfeld, 2000. "Colour of baked products during baking," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 18(2), pages 67-70.
    • Handle: RePEc:caa:jnlcjf:v:18:y:2000:i:2:id:8312-cjfs
    DOI: 10.17221/8312-CJFS
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    Keywords

    colour; baking;

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