Field trials were arranged in a Randomized Complete Block Design (RCBD) with seed for this experiment being taken from a subset of the site-years of the full experiment. This resulted in three repetitions of each lentil genotype in two site-years: Rosthern2023, Sutherland2023. See the original experiment for more details: Lentil Red cotyledon intensity: Lentil germplasm over 8 site-years in 2 macroenvironments from 2022-2023 using BELT.

Seeds from all replications within a site-year where combined for each genotype. Whole seeds were collected at maturity and dried at 45°C until a moisture content of <13% was reached. Clean, dried seeds were dehulled using a Satake TM05C huller and finely ground using a Udy cyclone sample mill through a #60 mesh size (0.25 mm).

Cracker dough was made according to the following steps:

1. Dry ingredients were mixed for 30sec. Specifically, 100g of flour, 1g of salt, 1g of baking powder
2. 18.5g water was added, the mixer was turned on, an additional 18.5g water plus 20g of canola oil were added during mixing and mixing continued at full speed for 4min
3. The resulting dough was flattened to 1/4-inch with a roller then passed through an Imperia Restaurant pasta sheeter to a thickness of the pre-set setting 10, followed by 9
4. Four pieces were cut from each dough sample using a mould

A Minolta Chroma Meter CR-400 was used to record L*, a*, and b* scores of cracker dough sample with each sample measured 3 times as a technical replicate. The samples were then placed on a tray and baked in an industrial oven for 10min. These baked crackers were then measured again using the Minolta Chroma Meter CR-400 with 3 technical replicates per sample.