Sample Crust (T=13°C) 0.05 0.003 15.97 Crust (T=19°C) 0.09 0.007 20.25 Crust (T=27°C) 0.08 0.006 15.87 Crumb (T=13°C) 0.08 0.005 10.16 Crumb (T=19°C) 0.21 0.015 16.57 Crumb (T=27°C) 0.15 0.009 10.50

Table 2: Chemical indexes obtained by the chemical markers determined in crust and crumb fractions of the different breads.