Table 3. Color analysis of white pan bread contained “Baromi2”

		RC	R1	R2	R3	R4	R5
Crumb	L*	77.51±1.45^a	79.52±0.99^b	77.59±1.39^a	73.90±1.19^c	75.07±0.87^cd	75.43±0.31^d
	a*	2.48±0.11^NS	2.42±0.07	2.42±0.07	1.99±0.04	2.24±0.02	2.37±0.04
	b*	5.95±0.88^ac	5.47±0.50^a	6.10±0.92^ac	7.91±0.88^bd	8.26±0.14^bd	7.22±0.18^cd
Crust	L*	64.28±2.51^a	62.85±1.65^a	63.53±1.30^a	70.93±1.90^b	77.01±1.51^c	78.85±0.76^c
	a*	14.68±1.17^a	16.08±0.63^a	14.75±0.75^a	7.28±1.89^b	3.36±0.24^b	3.03±0.10^b
	b*	29.44±0.42^a	30.04±0.51^a	28.88±0.71^a	23.68±2.66^b	13.41±1.25^c	11.19±0.83^c
	BI	75.89±4.81^a	81.22±2.05^a	75.46±3.12^a	47.23±8.61^b	21.69±0.84^d	17.59±1.10^d

The analysis of the color of white pan bread reveals the following: RC shows 0% B2, R1 reveals 20% B2, R2 presents 40% B2, R3 exhibits 60% B2, R4 indicates 80% B2, and R5 displays 100% B2.
Distinct letters placed above each column type signify a statistical difference at α=0.05.
Denotes non-significant results.