Baking quality is a broad concept that involves:
-Baking tests such as gassing power, gas retention, mixing tolerance/stability, and water absorption
-Assessment of loaf volume, texture and crumb grain structure of finished products
-Small production runs to adjust formulation and processing
-Sensory evaluation of baked goods
Depending on the finished product and processing conditions, wheat flours need to comply with specifications
-Composition: protein, ash, moisture, bran particles, non-starch/cell wall polysaccharides or damaged starch
-Post-harvest enzymatic activity
-Post-milling treatment: malting or enzyme supplementation, enrichment, bleaching, maturing
-Particle size
-Interaction with ingredients such as water
-Rheological behavior: starch pasting, shear thinning properties, batter viscosity
-Processing: mixing and leavening performance