Bread baking time

Table 15.51. The effect of baking time and temperature on the quality of rye whole meal bread...

Starch degrades to dextrins, mono- and disaccharides at the relatively high temperatures to which the outer part of the dough is exposed. Caramelization and nonenzymatic browning reactions also occur, providing the sweetness and color of the crust. The thickness of the crust is dependent on temperature and baking time (Table 15.51) and type of baked product (Table 15.54). The composition of some types of bread is presented in Table 15.55. 

Flour Bleaching Agents and Bread Improvers. Freshly milled flour contains carotenoid pigments that cause the flour to have a yellow color. In addition, when the flour is made into dough the product is sticky and unmanageable. As the flour ages, a natural process takes place which turns the flour white and improves its baking qualities. Because the natural process takes quite a bit of time, additives are used to speed up the process. 

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

Reducing diets seem to come and go. At the time of writing the popularity of the Atkins diet seems to be decreasing. The Atkins diet is a low carbohydrate diet that is not conducive to the sales of baked products however, the Atkins diet seems to be being superseded by diets based on the principle of a low glycemic index. This is unlikely to increase the sale of baked goods but is less antipathetic to them. A new diet based on bread has appeared and so the wheel may go full circle. 

A king once decided to give away a part of his wealth by disinterested charity. At the same time he wanted to watch what happened to it. So he called a baker whom he could trust and told him to bake two loaves of bread, in the first was to be baked a number of jewels, and in the other, nothing but flour and water. 

Effects of High-Temperature and Short-Time Baking on the Nutritive Value of Balady Bread and Pizza Crust... 

Increasing the baking temperature merely 16°C from 327° to 343°C reduced the PER from 1.13 to 0.95 when both breads were baked for 5.0 min. The significant reductions in PER point out the importance of controlling temperature and time when baking balady bread or related products such as pizza crust. 

Diets Containing Baked at Temperature (°C) Bread Time (min) PERa,b Adjusted PER... 

The importance of controlling temperature and time also should be emphasized, particularly when products such as balady bread or pizza crust, baked by a high-temperature and... 

Midwest Grain Products, Inc., The Effect of Modified Starches on Crumb Firming Rate of No-Time Dough White Pan Bread. Manhattan, KS American Institute of Baking 1993. 

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