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Effect of baking temperature/time conditions and dough thickness on arabic bread quality
Author(s) -
Quail Ken J,
McMaster G J,
Tomlinson J David,
Wootton Michael
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740530410
Subject(s) - arabic , food science , wheat flour , materials science , mathematics , quality (philosophy) , chemistry , physics , philosophy , linguistics , quantum mechanics
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°C whereas doughs that are thicker than this will benefit from temperatures lower than 500°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.