Effects of baking temperature and time on open bread properties

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.