Colour of baked products during baking

https://doi.org/10.17221/8312-CJFSCitation:Novotná P., Landfeld A. (2000): Colour of baked products during baking. Czech J. Food Sci., 18: 67-70.
download PDF
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.
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti