The effect of browning intensity on the protein quality of qurshallah.

The effect of browning intensity of qurshallah, a popular bakery product in Jordan leavened by ammonium bicarbonate and baked twice, on the protein quality was investigated. Light, medium and dark toasted qurshallah samples baked at the same temperature but for different times were used. Data on the proximate analysis of the three different levels of toasted qurshallah indicated significant differences (P < 0.