The Anatomy of a Perfect Pan Bread

Pan bread is one of the world’s most consumed bakery products and a true benchmark for industrial baking. Its quality is judged by clear, recognizable traits: uniform size and shape, steady volume and rise, a smooth surface, even crumb texture, softness, and reliable slicing properties. Moisture retention and resistance to staling are equally critical, ensuring that bread remains fresh and appealing over time.

This document highlights the flour components that most strongly shape pan bread quality. Enzymatic activity (amylase) and protein quantity and quality are the leading contributors, determining both fermentation performance and structural integrity. Damaged starch and starch gelatinization also play significant roles, influencing volume, crumb texture, and appearance. Other factors such as lipids, ash content, starch retrogradation, and naturally occurring sugars contribute as well to pan bread characteristics.

By connecting flour composition with measurable bread characteristics, this resource helps bakers and millers better anticipate performance and deliver consistent results.

This document is part of the Back to Flour Series, an educational program that connects flour science to bakery product characteristics. Learn more here.