"BAKING STRENGTH INDEX" AND THE RELATION OF PROTEIN CONTENT TO LOAF VOLUME

Abstract

The "Baking Strength Index" (BSI) is a protein quality parameter that expresses loaf volume, by the Remix baking method, as a percentage of the volume normally expected for Canadian hard red spring wheat flour of the same protein content. Under Canada’s new protein segregation grading system, protein quality assumes more significance, as previously overall baking quality was affected by both protein quantity and protein quality.