(yeasted + sourdough: including loaves, bagels, swirled bread, buns, croissants, and brioche)
Colorful breads with vegetable content are an increasingly popular way to provide added value beyond classic recipes. An interesting and appetising variety of shades is possible using Coloring Foods with pH being a key consideration for certain shades.
- If using liquid colors, add the color to any water in the formulation. If using powder colors, disperse into the dry blend.
- Consider the color of the dough. Dark or brown doughs will require significantly higher dosages to color.
- Use a starting color dosage of 0.1%w/w- 0.5% w/w. Higher dosages may affect the rise of the baked product.
- The color hue will be greatly affected by the pH of the bread dough when using anthocyanin-containing shades. Fermented doughs can yield the brightest red, purple, and pink hues.
- For yellow, orange and brown hues, color performance is not affected by pH. Orange colors from carotenoid-containing fruits and vegetables can shift to a more yellow appearance in high-fat doughs. The addition of ascorbic acid may improve the shelf life of yellow and orange carotenoid-containing colors
- Browning of the exterior will affect the color of the exterior.
- Lower baking temperatures over a longer period may optimize color retention and avoid excessive browning.
- Overall stability in color retention is very good.