The starch contained in the flour gelatinizes during baking, absorbs the free water of the dough and thus serves to form the crumb of the baked goods. The consistency of the starch has therefore a great influence on the quality of the baked goods. The gelatinization behaviour of the starch is mainly influenced by the activity of the amylases inherent to the flour as well as the starch consistency and starch damage. The influence of the amylases or the gelatinization behaviour of milled grain products can be examined using the falling number method and the amylograph.
