In Table 1 are displayed the colour characteristics of the probiotic bread crusts. The presence of the edible films impacted
significantly (p < 0.001) most of the colour characteristics of the bread crusts (L*, a* and DE*), with the control being characterised as having the highest luminosity and lowest red colour component of the hue, as reflected by a* values. No significant differences were observed between the control and the samples containing the alginate based films whilst the bread loaves treated with WPC based films and dried at oven temperature were characterised by the highest yellow component of the hue intensity (b*, p < 0.05).