The various soft baked goods have characteristic properties which result from the demands on quality or consumer expectations.
The following quality features are generally characteristic for soft baked goods:
- a soft and, at the same time, elastic crumb
- moist and fresh crumb
- crumb that melts well and is not sticky
- thin and tender crust
For toast bread, the following requirements are applicable, in addition:
- light-coloured, fine and regular crumb texture
- uniform colour during toasting
- short-eating of the toasted slices
The influence of raw materials, recipes, improvers, dough method and the baking process plays a major role in the production of high-quality baked goods. To achieve the defined quality, the various parameters are harmonised. Modern improvers for soft baked goods can be used to produce soft baked goods, toast and sandwich bread with a good taste, long softkeeping and the desired texture in consistent quality.