Cereal Chem 61:151 - 154.  |  VIEW ARTICLE
Effect of Baking Time and Temperature on Bread Quality, Starch Gelatinization, and Staling of Egyptian Balady Bread.

H. A. Faridi and G. L. Rubenthaler. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Four levels of oven baking time and temperature (540 C, 1 min; 415 C, 2 min; 370 C, 3-4 min; 260 C, 6-7 min) were used to bake balady doughs. Lower oven temperature and longer baking time produced breads that were drier and of lower quality. Breads baked at medium temperatures showed the greatest extent of starch gelatinization. Staling rate, as measured by loss of crumb soluble starch and its amylose content, pasting properties, and alkaline water-retention capacity was faster for breads baked at 260 C for 6-7 min that those baked at higher temperature and shorter time. Staling rate was faster during the first 8 hr of storage.