Evaluation of four baking temperature regimes and their effects on shelf stability of bread loaves

The work was done to determine the effects of baking temperature on the proximate, micronutrient, microbial and sensory properties of bread. The breads were baked at four different temperatures of 190, 200, 210 and 220 0C for BT1, BT2, BT3 and BT4 respectively. The protein ranged from 10.53% to 12.42% and a significant (p < 0.05) difference existed between the samples. The crude fibre ranged from 1.50% to 1.70% and a significant difference existed between samples BT1, BT2, BT3 and BT4. The fat content which ranged from 2.64% - 2.88% showed no significant (p>0.05) difference between the samples. The ash content ranged from 1.74% to 1.84% and a significant (p < 0.05) difference existed in the samples. However the crude protein, fibre, ash and carbohydrate content increased as the temperature increased. While the moisture content decreased from 26.33% for BT1 to 12.89% for BT4 due to increase in temperature during baking, a significant (p < 0.05) difference existed in moisture content of samples. There was a decrease in vitamin B1 and B2 as temperature increased while the mineral composition increased with increase in temperature which could be as a result of high ash content. Sample BT1 with the highest moisture content indicated high microbial count compared to other samples with sample BT4 with the lowest moisture content having the least microbial count and was shelf stable till the 7th day. It was observed that in terms of the overall acceptability, sample BT1 had the highest mean value of 8.05 where as sample BT3 had the least mean value of 6.75. Hence, there was a significant (p < 0.05) difference between sample BT1 and samples BT3 and BT4, but there was no significant (p > 0.05) difference between sample BT1 and BT2. Although sample BT1 was preferred in terms of the sensory characteristics, sample BT4 had the highest nutrients retention and  its shelf stability was higher than that of other samples.