Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat- sorghum bread quality

In order to government policies to create sustainable food security, reducing bread waste and substitution of wheat with other sources of cereals has attracted many researchers’ mind. The purposes of this study was the use of sorghum flour as a substitution for wheat flour and also, the investigation of the effects of final proofing time (three levels of 30, 45 and 60 minute) and baking temperature (three levels of 180, 240 and 300 ˚C) on quantitative and qualitative properties of composite bread (texture, moisture, water activity, volume, porosity, crust, color and total acceptable). Porosity and crust color was estimated and analyzed by Image J software. Based on the results, the final proofing time and baking temperature exhibited significant effect on staling rate and bread shelf life (P<0.05). Also, cured sample at final proofing time of 45 minute and baking time of 240 ˚C, presented the lowest rate of staling, during 72 hours after baking. Also, other parameters measured in the mentioned samples were more acceptable.