Flour formulations L a b
Crust Crumb Crust Crumb Crust Crumb
F1 20.89 ± 0.17a 50.35 ± 0.46c 13.72 ± 0.29c 9.03 ± 0.13c 24.39 ± 0.20c 24.81 ± 0.22c
F2 22.43 ± 0.48a 74.68 ± 0.42c 17.61 ± 0.44c 3.06 ± 0.18c 35.34 ± 0.18b 35.88 ± 0.16a
F3 21.46 ± 0.31a 72.45 ± 0.51c 15.33 ± 0.06b 4.04 ± 0.22a 35.88 ± 0.16c 35.34 ± 0.19b
F4 20.62 ± 0.41a 71.52 ± 0.36c 15.03 ± 0.08c 4.66 ± 0.01b 36.87 ± 0.11d 36.87 ± 0.11c
F5 18.58 ± 0.31b 66.74 ± 0.37c 14.31 ± 0.06a 5.08 ± 0.04c 34.74 ± 0.14a 34.74 ± 0.14a
F6 15.94 ± 0.13c 56.59 ± 0.43c 14.45 ± 0.23b 5.23 ± 0.19b 33.05 ± 0.18c 33.05 ± 0.18c
Table 7: Effect of different flour formulations on CIE color.