How Do You Define Baking Quality?

baking quality

You can just tell some products and batches are better than others. But can you pick out what makes one better than the next, and replicate it consistently? If you set objective parameters and qualifications for areas such as size, shape, crumb, crust, etc., baking quality moves from one person’s opinion to a reliable standard.

Why is this so important?

In a word, waste. Once you have physical parameters and nail down your process, your batches will be more efficient and less wasteful. And of course, have better quality.

How can I objectively set quality standards?

  • Create manual templates: represent height, weight, volume, color and outlines on templates. One of the most common and economical methods, although it does require in-depth training.
  • Train a sensory panel: although training and maintaining a panel is expensive and difficult, it is one of the best baking quality checks.
  • Use instrumental methods: Tools may be an investment to begin with, but maintaining and using them is easy, fast, and inexpensive.

What are some baking quality tools?

  • Color meters will measure internal crumb and external crust color
  • Texture analyzers will measure firmness, springiness, compression and quantify shelf life firmness.
  • Loaf volume by laser scanning will measure total volume.
  • Image analysis can measure size and shape of the loaf volume, side wall collapse/oven spring, number of cells, average cell diameter, average wall thickness, average cell elongation, side wall concavity and crust/crumb color.
2018-12-10T05:23:03+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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