Effect of baking temperature/time conditions and dough thickness on Arabic bread quality

A new, scoring system for the evaluation of Arabic bread is presented which allows discrimination between flour samples. This system is suitable for the evaluation of bread in commercial bakeries. Dough thickness and baking temperature/time conditions were varied: doughs sheeted to < 3.0 mm thick...

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Bibliographic Details
Published inJournal of the science of food and agriculture Vol. 53; no. 4; pp. 527 - 540
Main Authors Quail, K.J, McMaster, G.J, Tomlinson, J.D
Format Journal Article
LanguageEnglish
Published 1990
Subjects
baking
breadmaking
breads
dough
duration
food quality
temperature
thickness
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Summary:A new, scoring system for the evaluation of Arabic bread is presented which allows discrimination between flour samples. This system is suitable for the evaluation of bread in commercial bakeries. Dough thickness and baking temperature/time conditions were varied: doughs sheeted to < 3.0 mm thick require baking temperatures higher than 500 degrees C whereas doughs that are thicker than this will benefit from temperatures lower than 500 degrees C. Thinner doughs baked at higher temperatures for shorter times produced better quality bread. The processing variables identified as being optimal in this study were incorporated into a test baking method. This method gave reproducible results and greater discrimination between flour samples than a previous method.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740530410