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.

Treatment^A	Crust color			Crumb color
	L	a	b	L	a	b
Control	54.95^e	15.32^f	34.86^e	76.56^b	0.47^d	16.28^f
X3	59.03^g	17.75^g	38.29^f	78.65^c	0.68^d	19.24^g
X6	46.18^a	−1.69^b	20.77^c	83.17^d	−2.50^ab	0.62^e
P1	57.61^f	17.61^g	38.47^f	68.02^a	1.59^e	20.02^h
P2	51.36^c	0.31^c	14.92^a	88.28^f	−1.43^c	−2.83^b
X3P1	35.50^d	−2.98^a	14.45^a	86.59^e	−2.24^ab	−1.48^c
X3P2	46.34^a	3.20^e	16.75^b	87.74^f	−2.44^ab	−3.99^a
X6P1	42.28^b	−1.38^b	13.95^a	88.09^f	−2.72^a	−1.32^c
X6P2	49.84^b	1.61^d	22.25^d	86.55^e	−2.03^b	−5.58^d

^AFor treatment descriptions, see Table 1. Data are expressed as mean values. Values in the columns followed by different lowercase letters are significantly different ().