Emulsifier

Concentration (%)

Proofing time (min)

L*

a*NS

b*NS

Porosity (%)

Blank

0

25

54.45d

11.98

39.2

20.7h

 

0

35

56.82dc

15.28

46.26

23.5gh

 

0

45

59.64bc

12.45

40.75

25.1g

E471

0.2

25

69.76a

6.94

41.49

31.0f

 

0.2

35

65.23ab

9.86

44.56

31.3f

 

0.2

45

67.35a

9.85

46.23

32.2f

 

0.4

25

62.65b

10.46

41.7

32.5f

 

0.4

35

61.86b

10.92

41.1

33.5ef

 

0.4

45

60.54b

12.47

40.73

33.8ef

 

0.6

25

55.19dc

14.4

39.78

33.5ef

 

0.6

35

62.19b

13.13

62.19

33.7ef

 

0.6

45

56.21dc

14.42

14.3

35.4de

DATEM

0.2

25

53.68d

10.45

45.82

31.3f

 

0.2

35

62.15b

14.46

44.76

35.9e

 

0.2

45

61.12b

13.83

42.65

37.4d

 

0.4

25

65.72ab

13.59

48.9

34.4e

 

0.4

35

65.95ab

12.05

65.95

36.8de

 

0.4

45

62.19b

13.13

62.19

37.1d

 

0.6

25

65.4ab

11.1

43.86

38.3d

 

0.6

35

64.55ab

14.4

47.76

38.8d

 

0.6

45

62.41b

14.65

46.94

38.3d

SSL

0.2

25

67.35a

9.85

46.23

40.0c

 

0.2

35

56.21c

14.42

44.3

40.3c

 

0.2

45

63.01b

13.53

45.95

42.2b

 

0.4

25

59.5bc

15.7

51.04

40.5c

 

0.4

35

62.73b

9.72

44.35

41.5b

 

0.4

45

61.27b

10.75

43.95

42.1b

 

0.6

25

60.73b

13.74

43.33

41.5b

 

0.6

35

69.9a

9.99

42.79

42.7b

 

0.6

45

63.21b

9.12

42.92

43.4a

Values in each column with different letters are statistically significant (p<0.05); NS, not statistically significant.
Table 3: Image color properties and porosity values extracted from bread image.