Impact of proofing and baking parameters on B complex vitamins retention of Arabic flatbread produced from wheat flour with different extraction rates

Extensive research studies worldwide have discussed and analysed the effect ofprocessing conditions onthe nutritional aspects ofWestern types ofbread; however, the literature onArabic bread processing isvery limited. This study aims todetermine the effect ofbaking temperature and time onthe retention ofBvitamins inapocket-forming Arabic flatbread model system. High-crumb flat Arabic bread (Thick Kmaj) was prepared bythe straight dough method from three types offlour (patent, straight grade, and whole wheat) fortified with Bvitamins. Doughs were fermented and proofed for 0, 30, 60, and 90 min and baked atfive temperatures (250, 300, 350, 400, and 450 C) for three different baking times (1, 2, and 3 min). Baking atlower temperatures (i.e.<300 C) resulted in higher B-complex vitamin retention values (more than 90%). Vitamin B6 showed exceptional retention values (about 100%), though these decreased by increasing the baking temperature. Vitamin retention levels in the produced Arabic bread samples are similar to those found in pan and other high-crumb bread types when baked at lower temperatures. Results are expected to positively impact the output and economics of the flour fortification process, as it can be helpful material for upcoming micronutrient survey studies to assess fortification process outcomes.