Cereal Chem 58:546 - 548.  |  VIEW ARTICLE
Effects of Varying Baking Temperature and Time on the Quality and Nutritive Value of Balady Bread.

S. K. El-Samahy and C. C. Tsen. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Effects of baking temperature and time on the quality and nutritive value of balady breads were evaluated. Baking at increasing temperature from 288 to 343 C for 4 min reduced the loaf weight and significantly darkened the top and bottom crusts of balady bread. Chemical characteristics and amino acid contents varied only slightly among breads baked at different high temperatures (248-343 C) and short times (3.5-7.0 min). Bread protein quality, however, deteriorated significantly as a result of raised baking temperature or prolonged baking time, as indicated by the increase in feed conversion ratio and the reduction in protein efficiency ratio shown by rat-feeding tests. The deterioration emphasizes the importance of controlling temperature and time when baking balady bread or related products such as pizza crust.