0086 18165740359In the baked goods industry, color is not only a source of visual enjoyment for consumers and affects their visual perception, but is also an important indicator of quality, craftsmanship and consumer preference , reflecting the quality and taste of the product. From the crispy golden brown crust of bread, to the uniform light brown of biscuits, to the delicate whiteness or bright decoration of pastries, color plays an indispensable role in the baking industry. In order to ensure color consistency, food manufacturers and bakers use different methods and techniques to measure the color of baked goods. This article will comprehensively explore the importance of baked food color measurement, measurement methods and recommended measuring instruments.
Why Measure Baked Goods Color? Overview of Baked Goods Color Measurement
The color of baked goods directly reflects their production process and final quality, and has multiple meanings:
1. Aesthetics and Consumer Appeal
Whether it’s the golden-brown finish of bread or the bright hue of macarons, color is a key factor in consumers’ purchasing decisions. Studies have shown that uniform and expected color can significantly improve a product’s market acceptance.
2. Process and quality control
The color of baked goods is affected by many factors, including baking time, temperature, recipe and ingredients. The main color changes come from two chemical reactions:
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Maillard Reaction : Amino acids in protein react with reducing sugars at high temperatures to form brown compounds, giving it a unique flavor.
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Caramelization : The breakdown of sugars at high temperatures, producing a brown or dark brown color while adding sweetness and complexity to the taste.
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Different types of baked goods have different color requirements . By measuring the color, we can judge whether the baking degree is appropriate . For example, the bread crust needs to be evenly golden . If the bread is too dark, it may be burnt and the flavor becomes bitter . Biscuits usually have a darker brown color . If the biscuits are too light, it may be under-baked and have a soft taste.
3. Consistency and brand value
For chain brands or large-scale production, color consistency is the cornerstone of maintaining the brand image. Whether it is croissant , pie, sponge cake , or muffin , accurate color measurement ensures the uniform appearance of products in different batches and different stores, enhancing consumer trust.
The Scientific Basis of Color Measurement in Baked Goods
The color measurement of baked goods relies on an objective quantitative method. The internationally accepted standard is the CIELab color space:
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L*: Brightness (0-100), such as the whiteness of the inside of a cake (Cake Crumb Whiteness).
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a* : Red-green axis (+a is red, -a* is green), such as the target value for golden yellow (approximately +5 to +10).
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b* : Yellow-blue axis (+b is yellow, -b* is blue), such as the yellow hue of cookies (20-40).
Using these parameters, the color of baked goods can be accurately described and compared.
Color measurement methods for baked goods: visual and instrumental measurement
Visual assessment: simple but subjective, suitable for initial screening.
Instrumental measurement: objective and quantitative, divided into two main tools:
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Colorimeter : Portable, fast, and suitable for daily production.
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Spectrophotometer : Provides spectral data, suitable for complex analysis and research and development.
Color measurement steps
a. Instrument calibration: Use standard white and black boards.
b. Sample preparation: Cool to room temperature and select a homogeneous area.
c. Measurement environment: Use standard light source (such as D65) to avoid interference from external light.
d. Data collection: multi-point measurement, average value, record Lab* or spectral curve.
e. Analytical: Evaluate color difference (ΔE*) or specific characteristics such as gloss.
For baked goods with shiny surfaces (such as croissants), glossiness measurement requires a gloss meter.
Color measurement of four major baked goods
1. Bread color measurement
The color of bread depends mainly on the baking time, temperature and sugar content . A golden crust is a sign of perfect baking, while a lighter color may mean underbaking, and a darker color may mean overbaking or too much sugar. Using a colorimeter or spectral analysis can ensure that the color of each batch of bread is consistent.
Read more: Measuring Bread Color - 3nh
2. Cookie color measurement
The color of cookies is determined by the sugar, protein, and baking temperature in the recipe . Generally speaking, the color of cookies ranges from light golden to dark brown. Computer vision systems can be used to detect the color consistency of large batches of cookies to ensure quality control.
Read more: Measuring Cookie Color Using Spectrophotometer - 3nh
3. Cake color measurement
The color of a cake is affected by the recipe, egg yolk content, and baking time . The color of the interior of an ideal cake should be uniform and free of burnt spots, while the surface color depends on whether butter or icing is applied. Digital imaging technology can help analyze the surface color of a cake to avoid color differences.
Read more: Measuring Cake Color with Spectrophotometer - 3nh
4. Pastry color measurement
Color measurement of pastries (e.g. puff pastry, profiteroles) is more complex than other baked goods because they often contain multiple layers . The surface should be uniformly golden or light brown, while the inner layers remain soft. Using L *a* b* color analysis can ensure color uniformity during the baking process.
Read more: How to Measure the Color of Pastry - 3nh
Frequently Asked Questions (FAQs)
1. How can I ensure that the color of my baked goods is consistent?
Use standardized recipes, precisely control baking time and temperature, and use a digital colorimeter for quality inspection.
2. Which device is best for measuring the color of bread or cookies?
Non-contact spectrophotometers and wide-aperture colorimeters are the most common food color measurement tools and provide precise values.
3. What impact does color measurement have on food quality control?
Color not only influences consumer purchasing decisions, but also reflects the maturity, baking uniformity and possible defects of food.
4. Why are my baked goods darker than expected?
Possible causes include too high a temperature, too long a baking time, or too much sugar in the recipe .
How to measure the color of baked goods with a spectrophotometer? Recommended instruments for measuring the color of baked goods
Traditional color detection methods rely on manual visual judgment, but this method is easily affected by factors such as lighting and observation angle, and it is difficult to ensure consistency. 3NH spectrophotometers provide a more accurate and efficient solution, which is widely used in color monitoring and quality control in the baking industry. 3NH spectrophotometers illuminate the surface of baked goods or the internal pastry crumbs through light sources, measure the spectral data of reflected light, and obtain the color information of baked goods. The device can measure multiple color parameters, such as:
CIE Lab values (L* lightness, a* red-green, b* yellow-blue) accurately quantify the color of baked goods.
Color difference ( ΔE ) is used to compare the color of different batches of baked goods to ensure consistency.
Advantages of 3nh Spectrophotometer
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Non-contact measurement: avoids contamination and is suitable for all types of baked goods, such as bagels, croissant, pie, etc.
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High-precision detection: Able to detect minute color differences to ensure that the color of pastries meets the standards.
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Real-time online monitoring: suitable for baking production lines, it can automatically detect the color deviation of the baked food surface.
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Data analysis and quality control: can be connected to the production system, automatically generate data reports, and optimize the baking process.
Practical application scenarios of spectrophotometer for measuring baked food
Real-time detection on the production line
Monitor the color of food on the production line to ensure color stability and avoid large color differences caused by changes in baking temperature or time.
Post-baking quality inspection
Use online colorimeter to detect the color of baked food to ensure it meets product specifications.
Raw materials and formulation evaluation
Monitor the quality of different batches of raw materials such as flour and sugar through color measurement to ensure consistent color in the final product.
Brand quality control
Applicable to chain bakery brands to ensure the consistency of cake color in different factories and improve brand credibility.
Non-contact spectrophotometer YL4560 (45°/0°)
YL4560 spectrophotometer is a color measurement instrument that adopts the 45/0° (45° annular uniform illumination 0° reception) standard. The test probe and the sample to be tested are non-contacted, and non-contact precision color measurement of liquids, sauces, powders, etc. can be achieved. It can be used for accurate color analysis and transmission in laboratories and R&D industries; it can also be used for accurate color measurement and color quality control of automated production lines; it is widely used in the cosmetics, fruits and vegetables, food hygiene, plastic electronics, paints and inks, printing, ceramics and other industries, and can be used for fluorescent sample measurement. Its unique innovative design can not only provide non-contact measurement solutions directly from the production line, but also ensure stable and high-precision measurement results.
3nh NR20XE is a portable computer colorimeter designed with 45°/0° optical geometry. Its measuring aperture is 20mm. The color measurement result of NR20XE simulates human eye observation, but its accuracy is several times higher than that of human eye. NR20XE can more effectively reflect the interaction between the surface texture and color of the sample. When judging the critical tolerance of the sample color value, NR20XE can effectively eliminate the error between the human eye and the colorimeter caused by the surface texture of the sample. Therefore, NR20XE is widely used in color QC departments.
Under the D8 geometric optical lighting conditions recommended by CIE, the spectrophotometer TS7600 can accurately measure the SCI and SCE reflectance data of samples/fluorescent samples, and can accurately measure and express various color difference formulas and color indexes in multiple color spaces. With the help of the Taishuang TS7600 spectrophotometer, accurate color transmission can be easily achieved, and it can also be used as a detection equipment for accurate color matching systems. The Taishuang TS7600 is equipped with high-end color management software and can be connected to a computer for more functional expansion. The instrument has stable performance, accurate color measurement, and powerful functions. It is widely used in plastic electronics, paints and coatings, textile printing and dyeing, printing paper products, automobiles, medical, cosmetics, food and other industries, as well as in scientific research institutions and laboratories.
A gloss meter with a 3.5-inch large screen display, which is easy to use, stable in performance and accurate in measurement . It can be used to measure certain baked foods with gloss requirements.
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