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

Abstract

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 temperatureltime 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 jiom 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.

Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread

“…dough made from p 3 flour was elastic and not suitable for especially flat breads. Quail et al (1990) showed that difference exist between the protein requirements of pan breads and flat breads. In contrast to the liner relationship between protein content and loaf volume in pan breads, a parabolic relationship has been reported between protein content and flat breads quality, and protein quality had more important role in the production of such breads (QUAIl et al, 1990).…”

“…Quail et al (1990) showed that difference exist between the protein requirements of pan breads and flat breads. In contrast to the liner relationship between protein content and loaf volume in pan breads, a parabolic relationship has been reported between protein content and flat breads quality, and protein quality had more important role in the production of such breads (QUAIl et al, 1990). This difference could be attributed, at least in part to differences in dough characteristics and the time-temperature combinations employed in the baking of these bread types.…”

“…The quality of bread samples was evaluated by five assessors with extensive experience in scoring flat bread quality, especially Taftoon (Tandoori) bread quality, according to the confirmed sensory evaluation forms for flat breads (QUAIl et al, 1990). …”

“…for pan breads made by a baking process optimized for each flour, there is a linear relationship between loaf volume and protein quantity but in flat breads protein quality is more important. flat breads are baked from dough sheets which are often 1-3 mm thick (QUAIl et al, 1990). They have a short baking time about 2-3 minutes (fArIdI et al, 1982), thus the impact of gluten proteins on the end product characteristics may be different in flat breads compared with pan breads, which bake for longer and have sufficient time to expand (fAerGeSTAd et al, 2000).…”

Spatial variation of starch retrogradation in Arabic flat bread during storage

“…However, when heating rates were raised to 32 °C min -1 by Wootton and Bamunuarachchi (1979) a significant decrease in enthalpy was observed. Different heating rates have been implicitly used in some studies of flat bread in which different oven temperatures are used (Faridi and Rubenthaler, 1984;Quail et al, 1990), however these have not included temperature information from within the bread and so an assessment of the impact of different rates is difficult. Thus, to our knowledge, no studies have been performed directly comparing heating rates at the heating rates typically encountered during the baking of Arabic flat bread.…”