Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread
Table 6
The crust and crumb color of baguette bread samples.
TreatmentA
Crust color
Crumb color
L
a
b
L
a
b
Control
54.95e
15.32f
34.86e
76.56b
0.47d
16.28f
X3
59.03g
17.75g
38.29f
78.65c
0.68d
19.24g
X6
46.18a
−1.69b
20.77c
83.17d
−2.50ab
0.62e
P1
57.61f
17.61g
38.47f
68.02a
1.59e
20.02h
P2
51.36c
0.31c
14.92a
88.28f
−1.43c
−2.83b
X3P1
35.50d
−2.98a
14.45a
86.59e
−2.24ab
−1.48c
X3P2
46.34a
3.20e
16.75b
87.74f
−2.44ab
−3.99a
X6P1
42.28b
−1.38b
13.95a
88.09f
−2.72a
−1.32c
X6P2
49.84b
1.61d
22.25d
86.55e
−2.03b
−5.58d
AFor treatment descriptions, see Table 1. Data are expressed as mean values. Values in the columns followed by different lowercase letters are significantly different ().