Back to Flour: Understanding What Impacts Baked Product Crust Thickness

Crust thickness contributes significantly to the eating experience of baked products. It influences texture, from a soft and delicate bite to a firmer, chewier sensation. The PDF explains why this characteristic matters: crust thickness affects moisture retention and freshness, structural integrity, baking requirements, storage behavior, and even flavor development. Different products require different crust profiles — thin and soft for dinner rolls or cakes, thicker for bagels or artisan loaves. Matching the expected crust profile is essential for perceived quality.

According to the document, up to 54% of crust thickness is influenced by flour components. Protein levels, starch viscosity, damaged starch, amylase activity, minerals (ash content), lipids, sugars, and native starch all contribute in varying ways. Their relative contributions and mechanisms are listed in the table, showing how each component affects hydration, gelatinization, fermentation, browning, or dough handling, and how these factors influence the final crust thickness.

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