Back to Flour What Impacts 54% of Baked Product Surface

The surface of a baked product defines first impressions: it’s what consumers notice before they even take a bite. A smooth, golden, or glossy finish enhances appeal, while a cracked or dull surface can suggest process imbalances. Yet, the “right” surface depends on the product itself: baguettes, pastries, and cakes each have their own desirable appearance and texture.

According to KPM’s analysis, up to 54% of baked product surface quality is influenced by flour components. Damaged starch smooths the crust by improving water absorption and gelatinization, but excess can make it sticky or dull. Proteins influence the final appearance depending on product type, and enzymatic activity controls browning and color balance. Starch viscosity contributes to a stable, glossy surface, while ash content determines color tone — darker for rustic products, lighter for refined ones. Lipids, sugars, and native starch help achieve uniformity and prevent surface cracking, while starch retrogradation affects crust shine during cooling.

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