The effect of oven surface on bread colour development during baking process

For bakery products, colour is one of the most important attributes and critical acceptance by the consumers. Other important attributes include texture, aroma, nutrient profile and shelf life. The formation of colour called browning in the bread crust is a result of the Maillard reaction. In this study, the effect of oven surfaces on bread colour development during baking process was investigated, where two type of oven surfaces were used (black and shiny surface). CIEL*a*b* colour parameters was used to measure the colour development of the bread. From the results, it was found that the oven surfaces have significant effect on the colour parameters especially for lightness (L*). The values of L* were recorded in a wide range for both type of oven surfaces, however, the values of a* and b* parameters have a similar range. Therefore, these findings demonstrated that selecting the type of oven surface for baking process is important.