Back to Flour - Volume & Rise of Baked Products Video

Volume and rise define more than size—they reveal structure, texture, and quality. A well-risen loaf shows an open, airy crumb and appetizing appearance, while poor rise produces dense, heavy, or collapsed products that fall short of expectations.

Consistent volume and rise bring multiple advantages:

• Quality & Consistency
• Texture & Mouthfeel
• Appeal & Sales Impact
• Ingredient & Cost Efficiency
• Confirmation of Proper Fermentation

Transformation of Dough

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As part of the Back to Flour Series, the Transformation of Dough shows how flour composition drives the gas retention, expansion, and crumb formation that shape final product quality—from fluffy breads to light pastries.

Key flour components impacting these attributes include:

• Proteins
• Damaged Starch
• Amylase (Enzymatic Activity)
• Starch Viscosity
• Native Starch
• Ash Content (Minerals)
• Lipids

For a quick overview: 📄 Download the PDF: Understanding What Impacts 62% of Baked Product Volume & Rise