Cereal Chem 49:554 - 559.  |  VIEW ARTICLE
New Approach to Determine the Brownness of Bread Crust. Correlation Between Crust Color and Protein Content.

C. Smak. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The brownness of bread crust, and deviations of it towards gray, can be measured and characterized by a single figure by means of a novel application of tristimulus measurements.