The amount of sweetener, type of sweetener and the temperature of the oven.
Hotter and sweeter will both make a darker crust.

Barb
"al" > wrote in message ...
what are the factors affecting the baked dough crust color?I am talking about non egg-wash baked dough that natural crust color
in result.
the bagutte turned soft after 2 hrs out from the oven?what is the problems?