Back to Flour Understanding What Impacts 92% of Baked Product inner Moisture
Moisture is a defining factor in bakery quality, but its ideal level depends on the product. A soft sandwich bread requires higher crumb moisture, while a biscuit or cracker is prized for its low moisture and crispness. Striking the right balance ensures the desired texture, freshness, and consumer appeal.
This document explains why inner moisture matters and how it is influenced by key flour components. Damaged starch increases water absorption and contributes to a moister crumb, while proteins regulate retention through the gluten network. Starch viscosity supports crumb structure by trapping water during gelatinization, and amylase activity breaks down starch into sugars, releasing water and improving hydration. Other factors, such as native starch, lipids, minerals, starch retrogradation, and sugars, also play roles in determining whether products stay soft, firm, or crisp.
By linking flour science to moisture retention and distribution, this resource helps bakers and millers better anticipate product performance and adapt to different bakery styles.
This document is part of the Back to Flour Series, an educational program that connects flour science to bakery product characteristics
