## 3 Results
### Baking Trial
#### 3.3.3.4. Bread Color Evaluation  
The changes in the color of the bread crusts fortified by THY and LMG essential oils in increasing levels are summarized in Table 2a. By using a CM-600d spectrophotometer, the color of the crust of the control bread (STD) was characterized by lightness \(L^{*}\) 67.5, and the values of redness \(a^{*}\) 11.47 and yellowness \(b^{*}\) 36.42. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{6}{c}{**(a)**} \\ \hline \multicolumn{6}{c}{**Essential Oil (EO)**} \\ \hline \multirow{2}{*}{**Type**} & **Dose** & **Crust** & **Crust** & **Crust** & **Crust** \\  & **(mg/100 g Flour)** & **Whiteness \(L^{*}\)** & **Redness \(a^{*}\)** & **Yellowness \(b^{*}\)** & **\(\Delta\)F\({}^{*}\)** \\ \hline Control & 0 & 67.49 c & 11.47 abc & 36.42 ab & 0.00 a \\ \hline THY & 5 & 64.74 abc & 12.10 abcd & 38.33 b & 5.16 bc \\  & 20 & 66.48 bc & 12.67 abcd & 34.79 ab & 3.35 bc \\  & 80 & 60.00 ab & 15.70 cd & 37.23 ab & 8.82 d \\ \hline LMG & 5 & 69.83 c & 9.96 ab & 32.98 a & 4.01 bc \\  & 20 & 63.40 abc & 12.36 abcd & 34.50 ab & 3.05 b \\  & 80 & 67.17 c & 12.69 abcd & 36.15 ab & 4.15 bc \\ \hline \multicolumn{6}{c}{Subgroup means} \\ \hline Control & 0 & 67.49 A & 11.47 A & 36.42 A & 0.00 A \\ THY & 5-80 & 63.70 A & 13.10 A & 35.94 A & 6.30 C \\ LMG & 5-80 & 66.00 A & 12.69 A & 36.70 A & 4.00 B \\ \hline \multicolumn{6}{c}{**(b)**} \\ \hline \multicolumn{6}{c}{**Essential Oil (EO)**} \\ \hline \multirow{2}{*}{**Type**} & **Dose** & **Crumb** & **Crumb** & **Crumb** & **Crumb** \\  & **(mg/100 g Flour)** & **Whiteness \(L^{*}\)** & **Redness \(a^{*}\)** & **Yellowness \(b^{*}\)** & **\(\Delta\)F\({}^{*}\)** \\ \hline Control & 0 & 75.06 cd & 0.17 a & 19.03 ab & 0.00 a \\ \hline THY & 5 & 77.49 def & 0.18 a & 18.45 a & 2.31 bc \\  & 20 & 79.43 f & 0.27 abc & 19.39 ab & 4.39 d \\  & 80 & 78.39 f & 0.35 abcd & 19.66 bc & 3.47 cd \\ \hline LMG & 5 & 72.56 bc & 0.42 cd & 19.29 ab & 3.45 cd \\  & 20 & 66.87 a & 0.46 cd & 19.23 ab & 8.55 e \\  & 80 & 71.64 b & 0.50 d & 20.65 c & 3.81 cd \\ \hline \multicolumn{6}{c}{Subgroup means} \\ \hline Control & 0 & 75.06 B & 0.17 A & 19.03 A & 0.00 A \\ THY & 5–80 & 78.00 B & 0.26 A & 19.11 A & 3.00 AB \\ LMG & 5–80 & 71.20 A & 0.42 B & 19.43 A & 4.20 B \\ \hline \hline \end{tabular}
\end{table} 
Table 2: (**a**) Crust color of wheat bread variants tested as affected by several doses of thyme and lemongrass essential oils (THY and LMG, respectively); (**b**) Crumb color of wheat bread variants tested as affected by several doses of thyme and lemongrass essential oils (THY and LMG, respectively). Figure 4: Comparison of cut appearance of selected small-bread variants. (**a**) unfortified wheat control, (**b**) bread with 80 mg thyme essential oil/100 g of flour, (**c**) bread with 80 mg lemongrass essential oil/100 g of flour. Note: scanned on common office scanner at resolution 300 dpi. In the case of the crust tint of the fortified bread variants, the observed \(L^{*}\) values ranged between 59.0 and 69.8, while the \(a^{*}\) and \(b^{*}\) values were determined in ranges 8.79-15.70 and 32.98-38.33, respectively. There was no evidence of a trend in the change in bread crust color between both essential oil types tested, as well as among their doses in the recipe. Significant differences were observed between the 40 THY and 5 LMG samples, which showed significantly lower redness \(a^{*}\) values and at the same time higher whiteness \(L^{*}\) values. No higher extent of the darkening of the breads' crust was recognized along with the rising doses of both THY and LMG essential oils. In the evaluation of bread crumb color in the CIE \(Lab\) space, the position of the control with any essential oil (STD) was [\(L^{*}\); \(a^{*}\); \(b^{*}\)] = [75.1; 0.17; 19.03]. The crumb color coordinates of all 11 bread samples ranged in interval 66.9-79.4 for lightness \(L^{*}\), 0.17-0.50 for redness \(a^{*}\), and 18.45-20.65 for yellowness \(b^{*}\). Similar to the bread crust color measurement, no rising or diminishing trend was observed (Table 2b).