Universiti Teknologi Malaysia Institutional Repository

Effects of baking temperature and time on open bread properties

Mohd. Jusoh, Y. M. (2008) Effects of baking temperature and time on open bread properties. Journal of Chemical & Natural Resources Engineering, 2 . pp. 21-30. ISSN 1823-5255

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Abstract

The objective of this study is to determine which thermal processing parameters i.e. baking temperature or time, has more significant impact on bread organoleptic and shelflife properties. The bread crust colour and thickness were measured using Minolta chromater CR410 and colour separation technique while moisture content and firmness were evaluated according to standard method provided by American Association of Cereal Chemist (AACC) and American Institute of Baking (AlB), respectively. Baking temperature and time cause significant differences in crust colour (P<O.OO 1), thickness (P<O.05), initial moisture content (P<O.OO 1) and firmness (P<O.OO 1). Breads baked at high temperature have higher initial moisture content and experienced the lowest moisture loss during storage. However, high retention of moisture content in bread after baking was not able to totally retard crumb staling, only capable of slowing down the process.

Item Type:Article
Additional Information:Special issue : Sustainable Process for Natural Resources
Uncontrolled Keywords:baking temperature, time, crust colour, thickness, moisture content, firmness
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Natural Resources Engineering (Formerly known)
ID Code:12272
Deposited By: Ms Zalinda Shuratman
Deposited On:12 Apr 2011 04:56
Last Modified:14 Apr 2011 04:09

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