Table 1

	*L Top crust**	*a Top crust**	*b Top crust**	E Top crust	*L Bottom crust**	*a Bottom crust**	*bBottom crust**	E Bottom crust
Control	40.09 ± 2.61^a	-7.32 ± 1.32^a	36.78 ± 3.98^a	53.67 ± 2.51^a	39.75 ± 1.84^a	-4.47 ± 0.51^a	35.87 ± 2.02^a	55.02 ± 2.05^a
5%GSP	30.64 ± 1.74^b	-4.72 ± 1.74^b	24.30 ± 4.31^bc	42.53 ± 2.53^b	31.05 ± 0.64^b	-4.39 ± 1.32^a	28.62 ± 3.69^b	39.48 ± 4.04^b
10%GSP	29.23 ± 0.90^b	-4.08 ± 0.80^b	26.29 ± 0.74^b	37.81 ± 0.44^c	28.23 ± 0.20^c	-4.59 ± 0.44^a	24.39 ± 0.63^c	39.56 ± 0.65^b
15%GSP	21.64 ± 1.07^c	-3.99 ± 0.40^b	20.44 ± 0.54^c	29.86 ± 2.39^d	20.51 ± 0.67^d	-3.58 ± 0.82^b	21.36 ± 2.56^c	30.05 ± 0.63^c
20%GSP	21.32 ± 0.22^c	-3.00 ± 0.39^b	19.22 ± 0.63^c	23.38 ± 1.32^e	16.38 ± 1.21^e	-2.50 ± 0.23^b	16.48 ± 0.76^d	28.87 ± 0.53^c

Different letters in columns show significant (p<0.05) differences between means

Table 1: Colorimetric parameters of top and bottom crust of bread samples