The crumb and crust colour of the bread were measured using a Minolta spectrophotometer (CM-3500d Osaka, Japan) according to the CIE L∗a∗b∗ scale. All the samples were illuminated with D65-artificial daylight (10° standard angle). The colour attributes Hunter Lightness (L∗), redness (a∗), yellowness (b∗), hue and chroma values were recorded using Spectramagic software version V.3.61G (Minolta Co. Ltd., CyberChrome, Inc.). L∗ defines the lightness (0° = black, 100° = white), a∗ denotes the red/green value (+value = redness, −value = greenness) and b∗ the yellow/blue value (+value = yellowness, −value = blueness). The hue angle is at the values ranging from 0° to 360°, where value at 0° indicated as red, 90° represents yellow, 180° indicates green and 270° indicates blue colour. The DE∗ (indicated total colour difference of BCtr to the composite breads) value was calculated by using formula DE∗ab = [(difference of L∗ value)2 + (difference of a∗ value)2 + (difference of b∗ value)2]1/2