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A large part of produced bread in Iran is wasted every day as a result of low quality and quick staling which causes economical damage to the country. In order to reduce bread spoilage, production of part-baked bread is one of the newest techniques. With the aim of reducing bread waste and improving the quality of bread, in this study part-baked pan bread was produced. In order to produce part-baked bread, baking of the dough at 240 °C was interrupted before formation of crust color (took 15 min) and after cooling and packaging of the samples they were stored at ambient temperature (25 °C) for 0, 24, 48, 72 and 96 hr. At each of the storage time, the part-baked bread was full-baked at 210 °C for 7 min until the crust color was formed. After cooling of the samples, the effect of storage time at ambient temperature on the properties of the resultant bread was compared to those of the control (which had been produced using the common method of baking and stored at similar condition) The results showed that the quality of the control in terms of volume, crust color and general acceptability reduced during the storage time. However, after full-baking of the part-baked bread the quality parameters did not change and it had similar properties to those of fresh bread. The sensory analysis of the samples revealed that with increasing the storage time, general acceptability of the part-baked bread was higher than that of the control.

Keywords: Quality, Loaf bread, part-baking, bread loss, ambient temperature

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