Understanding What Impacts 100% of Baked Product Color

Color is one of the most immediate signals of product quality. It indicates doneness, shapes consumer appeal, and influences both flavor and texture perception. The “right”color depends on the finished product: a baguette, a croissant, or a biscuit will each have different expectations. What matters is achieving the target shade consistently, batch after batch.

This document explores how different flour components contribute to the final color of baked goods. Damaged starch, enzymatic activity, protein levels, ash content, and lipids all play distinct roles.

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