Yes, and for those of you who don't read Science Daily on a regular basis, they usually have a better informed writing staff than most outlets. Their reporters seem to understand science just a little more completely. A much more intelligent restatement from them:
"Longer baking times or higher temperatures generally corresponded to higher levels of antioxidants in comparison to less intense baking conditions, Moore found. Antioxidant levels increased by as much as 60 percent during longer baking times and by as much as 82 percent during higher baking temperatures, depending on the type of wheat flour and the antioxidant test used, the researcher says."
EDIT: They still didn't give what the baking times were relative to, but at least they recognized that it's an either/or situation with time and temperature. One can only assume that they mean between the extremes they listed, i.e. 400 -> 550 degrees and 7 -> 14 minutes.