The topic of this investigation covers the study of the kinetics of colour formation during the baking of crackers in a static electrically heated oven. Methods for measuring the kinetics of variation of product temperature, water content and surface colour (assessed in CIE 1976 (L* a*, b* ) system) are described. An appropriate experimental set-up was developed and experiments with increasing baking rimes were realised in order to reconstitute the whole baking profiles. The validity of this method was proved using continuous temperature recordings. Experimental recordings of cracker surface lightness during baking show first an enlightenment and subsequently a darkening phase. The darkening phase is initiated when the product temperature reaches a critical value in the range of 105-115 degrees C. A kinetic model was developed in order to predict the lightness variation of the cracker surface using the product temperature and moisture content variations during baking. The evolution of lightness appears to follow a first-order kinetic influenced by these two parameters.