Volume & Rise Through Flour Components

Volume& Rise: The First Sign of Success

The rise of a dough or batter is one of the most visible and critical indicators of baking quality. A well-risen bread or cake looks appetizing, feels light and airy, and delivers the right mouthfeel. Poor rise, on the other hand, leads to dense, gummy, or collapsed products that disappoint both consumers and producers.

Well-managed volume and rise ensure:

• Texture & Mouthfeel - proper expansion creates an open, airy crumb.
• Visual Appeal - tall loaves and fluffy cakes signal quality and consistency.
• Crumb Structure - volume defines crumb quality.
• Even Baking & Moisture Retention - good rise ensures heat penetration and helps retain moisture.
• Ingredient & Cost Efficiency - optimal rise maximizes dough yield and reduces waste.
• Consumer Expectations - customers equate volume with quality in bread, cakes, and pastries

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Transformation of Dough - Explore the Keys to Volume & Rise

In the Back to Flour Series, Transformation of Dough shows how flour components affects dough mechanisms that ultimately shape key product characteristics.

The dedicated video highlights how Proteins, Damaged Starch,  Amylase activity, and others influence rise.

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For a Quick Overview of What Shapes Volume & Rise

To complement the video, our PDF guide offers a concise technical summary. It includes a comparative table showing how flour components impact size and shape across different products—from baguettes and pan breads to biscuits and croissants.

📄 Download the PDF: What Impacts 62% of Baked Product Volume & Rise

What’s Next?

This focus on Inner Moisture is part of our ongoing exploration in the Back to Flour Series. By linking consumer expectations to flour functionality, we provide an intuitive and scientific understanding of what makes bakery products desirable.

The Back to Flour Series is constantly growing—with videos, technical PDFs, and resources across At the Table, Transformation of Dough, Secrets of Flour, and more technical insights to come.

Explore the categories below and stay tuned as we continue to connect flour functionality with product excellence.