Baking Quality

Baking Quality What is baking quality? Baking quality is a concept used by bakers to determine the potential of cereal flours (wholemeal and/or refined) in the manufacture of yeast-leavened breads and buns or chemically-leavened sweet goods such as cakes, waffles, muffins or cookies.1 Baking quality is intimately related to the quantity and [...]