Baking Practices affect Protein Quality of Flat Breads

Recent research suggests that Middle Easterners should take particular care when-baking their staple - balady bread. The popular flat bread made from fermented dough can suffer significant protein quality loss if baked at too high temperatures or for too long periods of time. For example, balady bread baked for five minutes at 327 C has a protein efficiency ratio (PER) of 1.13. If the bread is baked for the same time, five minutes, but at a higher temperature, 343 C the PER drops to 0.95. And if it is baked at the same temperature, 327ºC, but for 6.4 minutes, the PER is only 0.87. Since such breads are a very important source of protein for many people living in less developed countries, it is very important to control both temperature and time when baking these breads or related products such as pizza crust.

For further information, please contact: Dr. Cho C. Tsen, Department of Grain Science and Industry, Shellenberger Hall, Kansas State University-, Manhattan, Kansas 66506, U.S.A.